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Photo of Udon noodle broth with tofu by WW

Udon noodle broth with tofu

6
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Scooping out the slippery noodles is half the fun of eating this quick and easy japanese-style broth.

Ingredients

Green shallot(s)

4 individual, trimmed, thinly sliced

Red capsicum

1 large, cut into 1cm pieces

Carrot(s)

1 large, thinly sliced diagonally

Shiitake mushrooms

200 g, thinly sliced

Garlic

2 clove(s), crushed

Fresh red chilli

1 tsp, finely chopped, deseeded

Soy sauce

2 tbs

Sesame oil

1 tbs

Vegetable stock

1500 ml, reduced-salt

Pak choy

2 bunch(es), trimmed, chopped

Firm tofu

300 g, cut into 2cm pieces

Cooked soba noodles

400 g

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium heat. Add shallots, capsicum and carrot and cook, stirring, for 3 minutes. Add mushrooms, garlic, chilli, soy sauce and sesame oil and cook, stirring, for 5 minutes or until the mushrooms begin to soften.
  2. Add stock and pak choy and bring to the boil. Reduce heat to medium and stir in the tofu and noodles. Simmer for 5 minutes or until heated through. Serve.

Notes

Shelf-fresh udon noodles are sold in the noodle section of the supermarket.

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