One-Pot Asian Tofu & Udon Soup
with Veggies & Coriander- Wheat
- Gluten
- Soy
- Sesame
- Peanuts
- Sesame
- May contain traces of allergens
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.
Ingredients
½
Brown Onion
1
Carrot
1 head
Broccoli
1 clove
Garlic
1 packet
Japanese Tofu
(Contains: Wheat, Gluten, Soy; May be present: Peanuts, Sesame.)
1 sachet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy, Sesame;)
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
1 packet
Udon Noodles
(Contains: Wheat, Gluten;)
pinch
chilli flakes
1 packet
coriander
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 into 2cm chunks.
• 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 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 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 and udon noodle soup between bowls. • Tear over coriander and serve with chilli-garlic oil. Enjoy!
