One-Pot Asian Tofu, Chicken & Udon Soup

Name: One-Pot Asian Tofu, Chicken & Udon Soup with Veggies & Coriander
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; ½ Brown Onion; 1 carrot; 1 head broccoli; 1 clove garlic; 1 packet Japanese tofu; 1 sachet sweet soy seasoning; 2.5 cup boiling water; 1 packet Plant-Based Asian Mushroom Sauce; 1 packet Udon Noodles; pinch Chilli Flakes; 1 packet coriander; 1 packet chicken breast

with Veggies & Coriander

Up to 180$ + Free Treats / Extras for Life

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.

Allergens:

Gluten

•Soy

•Wheat

•Sesame

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

carrot

1 head

broccoli

1 clove

garlic

1 packet

Japanese tofu

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

1 sachet

sweet soy seasoning

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

1 packet

Plant-Based Asian Mushroom Sauce

(Contains: Soy;)

1 packet

Udon Noodles

(Contains: Gluten, Wheat;)

pinch

Chilli Flakes

1 packet

coriander

1 packet

chicken breast

Not included in your delivery

olive oil

2.5 cup

boiling water

Nutritional Values

Energy (kJ)2599 kJ

Calories621 kcal

Fat14.7 g

of which saturates3.8 g

Carbohydrate55.5 g

of which sugars21 g

Dietary Fibre21.8 g

Protein67.2 g

Sodium2187 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. Thinly slice carrot into half-moons. Chop broccoli (including stalk!) into small florets. • Finely chop garlic. • Cut Japanese tofu and 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 to rest. • 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 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 (2 1/2 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, 3-4 minutes. • Gently stir noodles with a fork to separate. • Stir in cooked chicken and tofu until combined. Season to taste.

• Meanwhile, in a small microwave-safe bowl, combine the remaining garlic, chilli flakes, and olive oil. Microwave until fragrant, 30 second bursts. • Divide chicken, Asian tofu and udon soup between bowls. • Tear over coriander and serve with chilli garlic oil. Enjoy!