• Boil the kettle. • Thinly slice carrot into half-moons. • Trim ends of asparagus. • Finely chop garlic and coriander. • Cut firm tofu (see ingredients) into 2cm chunks.

• Half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.

• Meanwhile, heat a second medium saucepan over medium-high heat with a drizzle of olive oil. Cook carrot and asparagus, stirring, until tender, 4-5 minutes. • Add garlic, ginger paste, sweet soy seasoning, Southeast Asian spice blend and a drizzle of olive oil and cook, stirring until fragrant, 1 minute.

• Add coconut milk, the water, soy sauce and the brown sugar and stir to combine. Bring to the boil and simmer until heated through, 2 minutes.

• Gently stir in tofu and cook until heated through, 2-3 minutes.

• Divide udon noodles between bowls. • Pour over Southeast Asian-style tofu soup. • Garnish with coriander to serve. Enjoy!