One-Pot Tofu, Chicken, Mushroom & Udon Noodle Soup
with Chilli-Garlic Oil & 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, chicken and slippery noodle dish.
Ingredients
1 packet
Asian Greens
330 g
Chicken Breast
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: Gluten, Sesame, Soy, Wheat)
1
Japanese Tofu
(Contains: Gluten, Soy, 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 Malaysian tofu into 2cm chunks. Thinly slice spring onion. • Cut 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. • 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 mushrooms, until browned and softened, 6-8 minutes. Cook 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.
• 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 and cooked chicken 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, chicken and udon noodle soup between bowls. • Sprinkle with spring onion and serve with chilli-garlic oil. Enjoy!
