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.
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
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
Cooking Steps
• 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!