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.
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