Southeast Asian-Style Tofu Noodle Soup
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Southeast Asian-Style Tofu Noodle Soup

Southeast Asian-Style Tofu Noodle Soup

with Veggies & Herbs

On a cold winter night a soup is always the best 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 soup will have you feeling warm in no time.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Veggie
Climate Superstar
Allergens:
Gluten(Wheat)
Soy
Gluten

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½

Brown Onion

1

carrot

1 bag

baby spinach leaves

1 bag

herbs

1 packet

udon noodles

(Contains Gluten(Wheat); )

1 packet

firm tofu

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

1 sachet

Sweet Soy Seasoning

(Contains Soy, Gluten(Wheat); )

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 tin

coconut milk

2 clove

garlic

1 sachet

South American Seasoning

Not included in your delivery

1

olive oil

1 tsp

plain flour

(Contains Gluten; )

1 cup

water

2 tbs

soy sauce

(Contains Gluten, Soy; )

½ tbs

brown sugar

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Nutrition Values

Energy (kJ)3923 kJ
Fat53 g
of which saturates27.5 g
Carbohydrate64.1 g
of which sugars18.8 g
Protein37.5 g
Sodium1990 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.

Utensils

Large Pan
Large Non-Stick Pan

Cooking Steps

1
1

• Bring a large saucepan of water to the boil. • Thinly slice onion (see ingredients). Thinly slice carrot into half-moons. Finely chop garlic. Roughly chop herbs.

2
2

• Add udon noodles to the boiling water and cook 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.

3
3

• Meanwhile, cut firm tofu into 2cm cubes. 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, 3-4 minutes. Transfer to a paper towel-lined plate.

4
4

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook onion and carrot, 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.

5
5

• 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. • Stir through baby spinach leaves and cook until wilted, 1 minute.

6
6

• Divide udon noodles between bowls. Pour over Southeast Asian-style soup. Top with tofu. • Garnish with herbs to serve. Enjoy!