Ginger poached tofu with udon noodles
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Don’t assume tofu is just for vegetarians – it makes an excellent addition to Asian noodle dishes, offering an interesting taste and texture
Ingredients
Vegetable stock
4 cup(s)
Fresh ginger
30 g, thinly sliced
Broccolini
1 bunch(es), trimmed, into 5 cm pieces
Carrot(s)
1 medium, cut into ribbons
Chinese broccoli (gai lan)
1 bunch(es), or bok choy
Shiitake mushrooms
150 g
Silken tofu
350 g, cut into 1cm thick slices
Fresh coriander
¼ cup(s)
Flaxseed oil
1 tbs
Cooked soba noodles
200 g
Instructions
1
Place stock, ginger, soy sauce and 2 cups (500ml) water in a large saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 10 minutes.
2
Add broccolini, carrot, gai lan and mushrooms and cook for 2 minutes. Add noodles and tofu and cook for 2–3 minutes or until noodles are tender.
3
Ladle soup into warmed serving bowls. Top with chilli, and coriander. Drizzle with oil to serve.
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