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
1 bunch
baby broccoli
2 clove
garlic
1 packet
coriander
½ packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1 packet
udon noodles
(Contains Gluten; )
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 sachet
Southeast Asian Spice Blend
1 packet
coconut milk
1 packet
beef strips
Not included in your delivery
olive oil
1 cup
water
2 tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
brown sugar
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Thinly slice carrot into half-moons. Halve any thicker stalks of baby broccoli lengthways, then cut into thirds. • Finely chop garlic and coriander. Discard any liquid from beef strips packaging. • 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 last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
• Meanwhile, heat a large saucepan over high heat with a drizzle of olive oil. Cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a drizzle of olive oil. 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 the brown sugar and stir to combine. Bring to the boil and simmer until heated through, 2 minutes. • Add the tofu and cooked beef, stirring, for 2-3 minutes until heated though.
• Divide udon noodles between bowls. Pour over Southeast Asian soup. • Garnish with coriander to serve. Enjoy!