This recipe can be made with all kinds of vegetables such as snow peas, beans, Asian greens and baby corn.
Ingredients
150 g pre-cooked Udon noodles
1.5 L salt reduced Chicken or vegetable stock
1 tablespoon finely grated fresh ginger
2 cloves garlic, crushed
1 mild red chilli, seeds removed, thinly sliced
3 spring (green) onions, thinly sliced
1 tablespoon Kikkoman Naturally Brewed Soy Sauce
1 carrot, julienned
1/2 head broccoli, cut into small florets
100 g shitake mushrooms, thinly sliced
250 g firm tofu, cut into small dice
1 handful baby spinach leaves
1x extra tablespoon Kikkoman Naturally Brewed Soy Sauce, to serve
1/2 bunch roughly chopped coriander leaves, to serve
Method
Cook noodles according to directions on pack. Strain, then set aside
Pour the stock into a medium saucepan and add the ginger, garlic, chilli, spring onions and the Kikkoman soy sauce. Bring to the boil. Reduce heat to a slow simmer
Add the carrots, broccoli, mushrooms and tofu, and simmer gently for 7-10 minutes or until vegetables are just tender. Do not overcook
Remove from heat and add the spinach leaves and the extra Kikkoman soy sauce
Divide the noodles between 4 serving dishes, spoon soup over and garnish with the chopped coriander
Tips & Hints
Can be made with all kinds of vegetables, e.g snow peas, beans, Asian greens, baby corn, etc. Add 1 cup cooked shredded chicken if desired.
