One-Pot Asian Tofu, Chicken & 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, chicken and slippery noodle dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
Brown Onion
1
carrot
1 head
broccoli
1 clove
garlic
1 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 sachet
sweet soy seasoning
(Contains: Gluten, Soy, Wheat, Sesame;)
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
pinch
Chilli Flakes
1 packet
coriander
1 packet
chicken breast
Not included in your delivery
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 and chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest. • 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 mix and onion, tossing, until just tender, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute.
• To saucepan, stir in Asian BBQ 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, 3-4 minutes. • Gently stir noodles with a fork to separate. • Stir in cooked chicken and tofu until combined. Season to taste.
• Meanwhile, in a small microwave-safe bowl, combine the remaining garlic, chilli flakes, and olive oil. Microwave until fragrant, 30 second bursts. • Divide chicken, Asian tofu and udon soup between bowls. • Tear over coriander and serve with chilli garlic oil. Enjoy!
