Vegetable & Tofu Udon Noodle Soup with Asian Flavours
Ingredients:
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.
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