One-Pot Asian Chicken, Tofu & Udon Soup

Name: One-Pot Asian Chicken, Tofu & Udon Soup with Veggies & Chilli
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; ½ brown onion; 1 clove garlic; ½ Long Chilli (Optional); 1 packet Japanese tofu; 1 tbs vinegar (white wine or rice wine); 1 packet Broccoli & Carrot Mix; 1 sachet asian bbq seasoning; 2.5 cup boiling water; 1 packet Plant-Based Asian Mushroom Sauce; 1 packet udon noodles; 1 packet chicken breast

with Veggies & Chilli

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 tofu and chicken dish.

This recipe is under 650kcal per serving.

Tags:

Over 30g protein

Allergens:

Gluten

•Soy

•Wheat

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

brown onion

1 clove

garlic

Long Chilli (Optional)

1 packet

Japanese tofu

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

1 packet

Broccoli & Carrot Mix

1 sachet

asian bbq seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

Plant-Based Asian Mushroom Sauce

(Contains: Soy;)

1 packet

udon noodles

(Contains: Gluten, Wheat;)

1 packet

chicken breast

Not included in your delivery

olive oil

1 tbs

vinegar (white wine or rice wine)

2.5 cup

boiling water

Nutritional Values

Energy (kJ)2091 kJ

Calories500 kcal

Fat13 g

of which saturates2.7 g

Carbohydrate61.4 g

of which sugars22.7 g

Dietary Fibre16 g

Protein27.7 g

Sodium2418 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Lid

Cooking Steps

• Boil the kettle. • Slice brown onion (see ingredients) into thin wedges. • Finely chop garlic. Thinly slice long chilli (if using). • Cut Japanese tofu into 2cm chunks. • In a small microwave-safe bowl, combine chilli, the vinegar and a good pinch of sugar and salt. • Microwave chilli for 30 seconds, until softened. • Cut chicken breast into 2cm chunks.

• In a large frying pan, 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. • 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 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 (3 cups for 2 people / 6 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. • In the last minute of cook time, gently stir noodles with a fork to separate. • Stir in cooked chicken and tofu until combined. Season to taste.