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: 330 g Chicken Breast; 1 Brown Onion; 1 Carrot; 1 packet Coriander; 1 sachet Sweet Soy Seasoning; 1 Garlic; 1 sachet Chilli Flakes; 1 packet Udon Noodles; 1 Japanese Tofu; 1 Broccoli; 1 packet Plant-Based Asian Mushroom Sauce; 1 drizzle olive oil; 2.49 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, chicken and slippery noodle dish.

Allergens:

Gluten

•Sesame

•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

330 g

Chicken Breast

Brown Onion

Carrot

1 packet

Coriander

1 sachet

Sweet Soy Seasoning

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

Garlic

1 sachet

Chilli Flakes

1 packet

Udon Noodles

(Contains: Gluten, Wheat;)

Japanese Tofu

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

Broccoli

1 packet

Plant-Based Asian Mushroom Sauce

(Contains: Soy;)

Not included in your delivery

1 drizzle

olive oil

2.49 cup

boiling water

Nutritional Values

Calories623 kcal

Energy (kJ)2610 kJ

Fat18.6 g

of which saturates4.4 g

Carbohydrate53.3 g

of which sugars19.4 g

Dietary Fibre16.1 g

Protein60.8 g

Sodium2150 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 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 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 (if using) and a generous drizzle of olive oil. Microwave in
30 second bursts, until fragrant
• Divide one-pot Asian tofu, chicken and udon noodle soup between bowls.
• Tear over coriander and serve with chilli garlic oil. Enjoy!