with Veggies & Coriander
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 tofu dish. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Brown onion
0.5
Garlic
1 clove
Japanese tofu
1 packet
Broccoli & Carrot Mix
1 packet
Asian bbq seasoning
1 sachet
Boiling water
2.5 cup
Plant-Based Asian Mushroom Sauce
1 packet
Udon noodles
1 packet
Coriander
1 packet
• Boil the kettle. • Slice brown onion (see ingredients) into thin wedges. • 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 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. • In the last minute of cook time, gently stir noodles with a fork to separate. • Stir in cooked tofu until combined. Season to taste with salt and pepper.
• Divide Asian tofu and udon soup between bowls. • Tear over coriander to serve. Enjoy!
2089
kJ
Energy (kJ)
499
kcal
Calories
13.1
g
Fat
2.7
g
of which saturates
61.3
g
Carbohydrate
22.6
g
of which sugars
15.6
g
Dietary Fibre
27.8
g
Protein
2419
mg
Sodium
with Japanese Salad, Plant-Based Soy Aioli & Fresh Chilli