Southeast Asian-Style Beef & Tofu Noodle Soup
with Baby Broccoli & Coriander
On a cold wintery night, a soup is always our go-to dinner option. Strings of yummy noodles will go down smoothly with golden spiced tofu and veggies in a creamy coconut broth. This bowl of goodness will have you feeling the warmth from within in no time.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Carrot
Garlic
1
Coriander
1
Udon Noodles
(Contains Gluten; )
1
Firm tofu
(Contains Soy; May be present Egg, Gluten, Peanut, Tree Nuts, Sesame, Milk. )
1
Beef Strips
1
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Southeast Asian Spice Blend
1
Coconut Milk
1
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1
Asparagus
Not included in your delivery
1
olive oil
1
plain flour
(Contains Gluten; )
1
water
1
soy sauce
(Contains Gluten, Soy; )
1
brown sugar
Nutrition Values
Instructions
• Boil the kettle. • Thinly slice carrot into half-moons. Halve any thicker stalks of baby broccoli lengthways. • Finely chop garlic and coriander.
• Half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
• Meanwhile, cut firm tofu (see ingredients) into 1cm chunks. In a medium bowl, place tofu, sweet soy seasoning and the plain flour and toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook tofu, turning, until browned all over, 5-7 minutes. Transfer to a paper towel-lined plate.. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, discard any liquid from beef strips packaging. Cut firm tofu (see ingredients) into 1cm chunks. In a medium bowl, place tofu, sweet soy seasoning and the plain flour and toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook tofu, turning, until browned all over, 5-7 minutes. Transfer to a paper towel-lined plate. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• While the tofu is cooking, heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook carrot and baby broccoli, stirring, until tender, 4-5 minutes. • Add garlic, ginger paste, 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.
• Divide udon noodles between bowls. Pour over Southeast Asian soup. Top with tofu. • Garnish with coriander to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide udon noodles between bowls. Pour over Southeast Asian soup. Top with beef and tofu. • Tear over coriander to serve. Enjoy!