One-Pot Asian Tofu, Prawns & Udon Soup
with Veggies & Coriander
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 tender tofu and slippery noodle dish.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
Carrot
1
Brown Onion
1 packet
Coriander
1 sachet
Chilli Flakes
1
Garlic
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
1
Broccoli
190 g
Peeled Prawns
(Contains: Crustaceans;)
Not included in your delivery
1 drizzle
olive oil
2.5 cup
Boiling water
Utensils
Cooking Steps
• Boil the kettle. • Slice brown onion (see ingredients) into thin wedges. • Thinly slice carrot into half-moons. • Chop broccoli (including stalk!) into small florets. • Finely chop garlic. • Cut Japanese tofu into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. 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 and onion, tossing, until just tender, 3-4 minutes. • Add half the garlic and cook until fragrant, 1 minute.
• To the saucepan, stir in sweet soy seasoning, the boiling water (21/2 cups for 2 people / 5 cups for 4 people) and plant-based Asian mushroom sauce. • Add udon noodles and cover with a lid. Simmer, until noodles are cooked, 1-2 minutes. Gently stir noodles with a fork to separate. • Stir in cooked tofu and cooked prawns until combined. Season to taste with salt and pepper.
• Meanwhile, in a small microwave-safe bowl, combine the remaining garlic, chilli flakes and olive oil. Microwave in 30 second bursts, until fragrant. • Divide one-pot Asian tofu, prawn and udon noodle soup between bowls. • Tear over coriander and serve with chilli-garlic oil. Enjoy!
