Tofu and vegetable udon noodle soup

It’s well and truly soup weather now. The sky is a clear blue and the sun is shining but it’s really really cold! A nourishing, warming tofu and veggie packed noodle soup like this one helps keep me and my boys warm and our immune system strong with the protein, nutrients and antioxidants it provides. It’s ready in 15 minutes too! Bonus.

Tip: for little kiddies you can serve it with only a little bit of broth or a lot depending on their taste preferences and self feeding abilities.

Nutrition Note: Convert your family to this delicious and fresh tasting udon noodle soup. Packed with veggies and ready in minutes, this is infinitely more nutritious than ‘2 minute’ style store bought noodles.

As seen in our Autumn/Back to School 2015 magazine “Budget Meals”. You can read more about the current and back issues of our magazines and buy them online here:

Launch magazine 

Back to School Magazine 2014

Winter Warmers Magazine 2014

Spring 2014

Summer 2014

Annual 2015

Back to school 2015

Winter Winners 2015 

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Ingredients

• 2 x 90g portions dried udon noodles
• 750ml salt reduced vegetable (or chicken stock)
• 1 cup water
• 1 tbsp mirin
• 1 1/2 tbsp light soy sauce
• 1/2 carrot, sliced into matchsticks
• 3/4 cup sliced swiss brown mushrooms
• 1 cup snowpeas
• 200g medium firm tofu, cubed
• 3 spring onions, sliced

Method

Step 1

Cook the udon noodles according to packet instructions. -

Step 2

While the noodles are cooking, place the stock, water, mirin, and soy sauce in a large saucepan and bring to the boil. Add the carrot and mushrooms and simmer for 5 minutes. Add the snowpeas, simmer for a further 2 minutes then stir through the tofu. -

Step 3

Divide the noodles between serving bowls, ladle in the soup and top with spring onions. -

Step 4

Storage: leftover soup will keep in the fridge for 1-2 days. -