Udon Noodle Soup with Crunchy Tofu

Nutrition per serve

Ingredients

• 1pcs carrot
• 200g peanut satay tofu
• 40g panko breadcrumbs
• 180g udon noodles
• 20g Asian-style stock powder
• 10g Malaysian mild curry powder
• 50g baby spinach leaves
• 23ml vegetable oil
• 5ml plain flour
• 750ml (3 cups) boiling water
• 5ml soy sauce
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Halve the carrot lengthwise, then thinly slice. Halve the tofu into triangles. Put the breadcrumbs in a shallow dish. Press the tofu into the breadcrumbs to coat.
2. Step 2 — Cook noodles
   Cook the noodles in the pan of boiling water for 8 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
3. Step 3 — Start soup
   Meanwhile, heat 2 tsp vegetable oil in a medium saucepan over medium-high heat. Cook the carrot, stirring, for 2 mins or until slightly softened. Add the stock powder, ½ tsp curry powder* and 1 tsp plain flour and cook, stirring, for 1 min.
4. Step 4 — Simmer soup
   Gradually add 750ml (3 cups) boiling water (see Kitchen 101) and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 4 mins to develop the flavour. Stir in the spinach, 1 tsp soy sauce and ½ tsp sugar. Taste, then season with salt.
5. Step 5 — Cook tofu and serve
   While the soup is cooking, heat 1 tbs vegetable oil in a medium frypan over high heat. Cook the tofu for 2 mins each side or until golden and warmed through. Divide the noodles among bowls. Spoon over the soup, top with the tofu and enjoy!
6. Step 6 — Kitchen 101
   Add the boiling water gradually, stirring constantly, to achieve a smooth consistency.

Allergens

Gluten, Wheat, Sojabohnen, Peanut, Sesamsamen, Sulfit