Southeast Asian-Style Tofu Noodle Soup
with Asparagus & 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.
This recipe is under 650kcal per serving.
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
1
Asparagus
Garlic
1
Udon Noodles
(Contains Gluten; )
1
Firm tofu
(Contains Soy; May be present Egg, Gluten, Peanut, Tree Nuts, Sesame, Milk. )
1
Sweet Soy Seasoning
(Contains Gluten, Soy; )
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
Coriander
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..
• 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!