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Photo of Ginger poached tofu with udon noodles by WW

Ginger poached tofu with udon noodles

Total Time
30 min
10 min
20 min
Don’t assume tofu is just for vegetarians – it makes an excellent addition to Asian noodle dishes, offering an interesting taste and texture


Vegetable stock

4 cup(s)

Fresh ginger

30 g, thinly sliced


1 bunch(es), trimmed, into 5 cm pieces


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


  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.


TIP: Use a vegetable peeler to cut carrot into thin ribbons.Flaxseed oil has a nutty flavour and is rich in essential fatty acids. It is sold in the health-food section of most supermarkets or health-food stores and should be stored in the fridge and not heated (it will damage the healthy fats). If unavailable you can use canola or sunflower oil.