One-Pot Double Japanese Tofu & Udon Soup
with Veggies & Chilli
An udon soup exploding with exotic flavours is going to excite your taste buds and warm your belly. All you really need are some chopsticks to dive into this tofu dish.
½
brown onion
1 clove
garlic
1 bag
Broccoli & Carrot Mix
1 packet
udon noodles
()
½
Long Chilli (Optional)
2 packet
Japanese tofu
( )
1 sachet
asian bbq seasoning
()
1 packet
Plant-Based Asian Mushroom Sauce
()
olive oil
3 cup
boiling water
• Boil the kettle. • Slice brown onion (see ingredients) into thin wedges. • Finely chop garlic. Thinly slice long chilli (if using). • Cut Japanese tofu into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, until browned, 3-4 minutes. Transfer to a plate. • Return saucepan to high heat with a drizzle of olive oil. Cook broccoli & carrot mix and onion, tossing, until just tender, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute.
TIP: Cook tofu in batches for the best results.
• To saucepan, stir in Asian BBQ seasoning, the boiling water (3 cups for 2 people / 6 cups for 4 people), and plant-based Asian mushroom sauce. • Add udon noodles and cover with a lid. Simmer, until noodles are cooked, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Stir in cooked tofu until combined. Season to taste.
• Divide Japanese tofu and udon soup between bowls. • Top with chilli. Enjoy!