One-Pot Asian Prawns, Tofu & Udon Soup

Name: One-Pot Asian Prawns, Tofu & Udon Soup with Veggies & Coriander
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Brown Onion; 1 packet Coriander; 1 Garlic; 1 packet Udon Noodles; 1 sachet Chilli Flakes; 1 Broccoli; 1 Japanese Tofu; 1 sachet Sweet Soy Seasoning; 1 packet Plant-Based Asian Mushroom Sauce; 190 g Peeled Prawns; 1 Carrot

with Veggies & Coriander

5.0

(4)

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Allergens:

Gluten

•Wheat

•Soy

•Sesame

•Crustaceans

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

Brown Onion

1 packet

Coriander

1

Garlic

1 packet

Udon Noodles

(Contains: Gluten, Wheat;)

1 sachet

Chilli Flakes

1

Broccoli

1

Japanese Tofu

(Contains: Gluten, Wheat, Soy; May be present: Peanuts, Sesame.)

1 sachet

Sweet Soy Seasoning

(Contains: Gluten, Wheat, Soy, Sesame;)

1 packet

Plant-Based Asian Mushroom Sauce

(Contains: Soy;)

190 g

Peeled Prawns

(Contains: Crustaceans;)

1

Carrot

Nutritional Values

Calories485 kcal

Energy (kJ)2030 kJ

Fat12.7 g

of which saturates3.4 g

Carbohydrate54.2 g

of which sugars20.5 g

Dietary Fibre18.2 g

Protein39.3 g

Sodium2710 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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 and onion, tossing, until just tender, 3-4 minutes. • Add half the garlic and cook until fragrant, 1 minute.

3

• To the saucepan, stir in sweet soy seasoning, the boiling water (2 1/2 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 until combined. Season to taste with salt and pepper.

4

• Meanwhile, in a small microwave-safe bowl, combine the remaining garlic, chilli flakes, and olive oil. Microwave until fragrant, 30 second bursts. • Divide Asian tofu and udon soup between bowls. • Tear over coriander and serve with chilli garlic oil. Enjoy!