Southeast Asian-Style 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.
This recipe is under 650kcal per serving.
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(Wheat); )
1 packet
ginger paste
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 sachet
Southeast Asian Spice Blend
1 packet
coconut milk
Not included in your delivery
olive oil
1 cup
water
2 tbs
soy sauce
(Contains Gluten, Soy; )
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot into half-moons. Halve any thicker stalks of baby broccoli lengthways. Finely chop garlic and coriander. • 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 the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. 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 brown sugar and stir to combine. Bring to the boil and simmer until heated through, 2 minutes. • Gently stir in the plain tofu and cook, 2-3 mintues until heated through.
• Divide udon noodles between bowls. • Pour over Southeast Asian tofu soup. • Garnish with coriander to serve. Enjoy!