One-Pot Asian Tofu, Chicken & Udon Noodle Soup

Name: One-Pot Asian Tofu, Chicken & Udon Noodle Soup with Veggies & Chilli-Garlic Oil
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 330 g Chicken Breast; 1 packet Coriander; 1 Garlic; 1 packet Udon Noodles; 2 sachet Chilli Flakes; 1 Broccoli; 1 Brown Onion; 1 sachet Sweet Soy Seasoning; 1 packet Plant-Based Asian Mushroom Sauce; 1 Malaysian Tofu; 1 packet Asian Greens

with Veggies & Chilli-Garlic Oil

0.0(7)

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Calories

:

571 kcal

Protein

:

56.8g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Gluten
Wheat
Sesame
Soy
Peanuts
May contain traces of allergens
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, chicken and slippery noodle dish. *We’ve replaced the broccoli in this recipe with green beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

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

Ingredients

Serving amount

330 g

Chicken Breast

1 packet

Coriander

1

Garlic

1 packet

Udon Noodles

(Contains: Gluten, Wheat;)

2 sachet

Chilli Flakes

1

Broccoli

1

Brown Onion

1 sachet

Sweet Soy Seasoning

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

1 packet

Plant-Based Asian Mushroom Sauce

(Contains: Soy;)

1

Malaysian Tofu

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

1 packet

Asian Greens

Nutritional Values

Energy (kJ)2390 kJ

Calories571 kcal

Fat12.4 g

of which saturates3.4 g

Carbohydrate55.2 g

of which sugars21.2 g

Dietary Fibre16.2 g

Protein56.8 g

Sodium2100 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Large Pan

Cooking Steps

PDF

1

• Boil the kettle.
• Slice brown onion (see ingredients) into thin wedges.
• Roughly chop Asian greens.
• Trim green beans.
• Finely chop garlic.
• Cut Malaysian tofu into 2cm chunks.

• Cut chicken breast into 2cm chunks.

2

• 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.

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

TIP: Chicken is cooked through when it's no longer pink inside.

3

• To the saucepan, stir in sweet soy seasoning, the boiling water
(see ingredients) 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 chicken until combined. Season to taste with salt and pepper.

4

• Meanwhile, in a small microwave-safe bowl, combine the remaining garlic, a pinch of chilli flakes (if using) and a drizzle of olive oil. Microwave in 30 second bursts, until fragrant.

• Divide one-pot Asian tofu, chicken and udon noodle soup between bowls.

• Tear over coriander and serve with chilli-garlic oil. Enjoy!