One-Pot Tofu, Mushroom & Udon Soup
with Spring Onion
- Soy
- Gluten
- Sesame
- Wheat
- May contain traces of allergens
- Peanuts
- Sesame
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.
Ingredients
1 packet
Asian Greens
1
Brown Onion
1 sachet
Chilli Flakes
1
Garlic
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
1 packet
Sliced Mushrooms
1
Spring Onion
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten, Sesame, Wheat;)
1
Japanese Tofu
(Contains: Soy, Gluten, Wheat; May be present: Peanuts, Sesame.)
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
Not included in your delivery
2.5 cup
Boiling water
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle. • Slice brown onion (see ingredients) into thin wedges. • Roughly chop Asian vegetables. • Finely chop garlic. • Cut Japanese tofu into 2cm chunks. Thinly slice spring onion.
• 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 mushrooms, until browned and softened, 6-8 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 Asian greens, 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, chilli flakes and olive oil. Microwave in 30 second bursts, until fragrant. • Divide one-pot Asian tofu and udon noodle soup between bowls. • Sprinkle with spring onion and serve with chilli-garlic oil. Enjoy!
