Southeast Asian-Style Tofu Noodle Soup

Name: Southeast Asian-Style Tofu Noodle Soup with Asparagus & Coriander
Total time: 30 min
Yield: 2
Cuisine: Malaysisk
Ingredients: 1 sachet Coriander; 1 sachet Southeast Asian Spice Blend; 1 Baby Broccoli; 1 packet Udon Noodles; 1 packet Ginger Paste; 1 Carrot; 2 Garlic; 400 g Firm tofu; 1 packet Sweet Soy Seasoning; 1 packet Coconut Milk

with Asparagus & Coriander

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A steamy noodle soup is always the best go-to dinner option. Strings of yummy udon noodles will go down smoothly with golden spiced tofu and veggies in a creamy coconut broth. This bowl of goodness will have you humming in bliss in no time.

This recipe is under 650kcal per serving.

Tags:

Plant Based

•Vegetarian

•High Protein

Allergens:

Wheat

•Gluten

•Soy

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Coriander

1 sachet

Southeast Asian Spice Blend

Baby Broccoli

1 packet

Udon Noodles

(Contains: Wheat, Gluten; )

1 packet

Ginger Paste

Carrot

Garlic

400 g

Firm tofu

(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

1 packet

Coconut Milk

Nutrition Values

Calories454 kcal

Energy (kJ)1900 kJ

Fat28.3 g

of which saturates17.6 g

Carbohydrate46.7 g

of which sugars10.4 g

Dietary Fibre12.8 g

Protein32.8 g

Sodium899 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• 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.