• 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.

• Divide chicken, Japanese tofu and udon soup between bowls. • Top with chilli to serve. Enjoy!