One-Pot Asian Tofu, Prawns & Udon Soup

Name: One-Pot Asian Tofu, Prawns & Udon Soup with Veggies & Coriander
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Carrot; 1 Brown Onion; 1 packet Coriander; 1 sachet Chilli Flakes; 1 Garlic; 1 sachet Sweet Soy Seasoning; 1 packet Udon Noodles; 1 Japanese Tofu; 1 packet Plant-Based Asian Mushroom Sauce; 1 Broccoli; 190 g Peeled Prawns; 1 drizzle olive oil; 2.5 cup Boiling water

with Veggies & Coriander

Get up to $200 off!

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.

Tags:

Low Calorie

•Plant Based

Allergens:

Gluten

•Sesame

•Soy

•Wheat

•Crustaceans

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

Carrot

Brown Onion

1 packet

Coriander

1 sachet

Chilli Flakes

Garlic

1 sachet

Sweet Soy Seasoning

1 packet

Udon Noodles

Japanese Tofu

1 packet

Plant-Based Asian Mushroom Sauce

Broccoli

190 g

Peeled Prawns

Not included in your delivery

1 drizzle

olive oil

2.5 cup

Boiling water

Nutritional Values

Calories526 kcal

Energy (kJ)2200 kJ

Fat17.4 g

of which saturates4.2 g

Carbohydrate54.2 g

of which sugars20.5 g

Dietary Fibre18.6 g

Protein39.9 g

Sodium2710 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Large Pan

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 into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • 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 and onion, 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 (21/2 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 and cooked prawns 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, prawn and udon noodle soup between bowls. • Tear over coriander and serve with chilli-garlic oil. Enjoy!