Vegetable & Tofu Udon Noodle Soup with Asian Flavours
Recipe by Kikkoman
This recipe can be made with all kinds of vegetables such as snow peas, beans, Asian greens and baby corn.
Prep 20 minutesCook 7-10 minutesServes 4
Ingredients
Method
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
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
