• Boil the kettle. • Thinly slice carrot into half-moons. Halve any thicker stalks of baby broccoli lengthways. Finely chop garlic and coriander. • Cut plain 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.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot and baby broccoli, 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 brown sugar and stir to combine. Bring to the boil and simmer until heated through, 2 minutes. • Gently stir in the plain tofu and cook, 2-3 mintues until heated through.

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