• Boil the kettle.
• Thinly slice brown onion (see ingredients).
• 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 onion,
carrot and broccoli, 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 (if using) and a generous drizzle of 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!