Vegetable & Tofu Udon Noodle Soup with Asian Flavours
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
