One-Pot Asian Tofu & Udon Soup

Name: One-Pot Asian Tofu & Udon Soup with Veggies & Coriander
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Japanese Tofu; 1 packet Coriander; 1 Garlic; 1 packet Udon Noodles; 1 sachet Chilli Flakes; 1 packet Pea Pods; ½ Brown Onion; 1 sachet Sweet Soy Seasoning; 1 packet Plant-Based Asian Mushroom Sauce; 1 Carrot; 2.5 cup Boiling water; 1 drizzle olive oil

with Veggies & Coriander

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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.

We’ve replaced the broccoli in this recipe with pea pods due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Climate Superstar

Allergens:

Gluten

•Soy

•Wheat

•Sesame

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.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Japanese Tofu

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

1 packet

Coriander

Garlic

1 packet

Udon Noodles

(Contains: Gluten, Wheat;)

1 sachet

Chilli Flakes

1 packet

Pea Pods

Brown Onion

1 sachet

Sweet Soy Seasoning

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

1 packet

Plant-Based Asian Mushroom Sauce

(Contains: Soy;)

Carrot

Not included in your delivery

2.5 cup

Boiling water

1 drizzle

olive oil

Nutritional Values

Energy (kJ)1880 kJ

Calories450 kcal

Fat16.3 g

of which saturates3.7 g

Carbohydrate52.1 g

of which sugars18 g

Dietary Fibre15.3 g

Protein24.2 g

Cholesterol0 mg

Sodium2070 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Large Pan

Cooking Steps

PDF

• Boil the kettle.
• Thinly slice brown onion (see ingredients).
• Thinly slice carrot into half-moons.
• Trim pea pods.
• Finely chop garlic.
• 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 onion,carrot and pea pods, 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 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.

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