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!
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
½
Brown Onion
1
carrot
1 bag
baby spinach leaves
1 bag
herbs
1 packet
udon noodles
(Contains Gluten; )
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
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• Divide udon noodles between bowls. Pour over Southeast Asian-style soup. Top with tofu. • Garnish with herbs to serve. Enjoy!