Tofu Noodle Soup

Thanks to: Anna Bay

This 15-minute Tofu Noodle soup is healthy, easy and nourishing. Make a warming sesame peanut vegetable broth and pour over udon noodles, Chinese cabbage, julienne carrot, green onion and crispy marinated tofu. Top with sesame oil, green onions, coriander and sesame seeds for a yummy and speedy dinner or lunch.

Ingredients

Vegetable Broth (soup base):
¼ bunch green onion (scallion)
2 tablespoon sesame oil
4 tablespoon peanut butter (smooth preferred)
2 tablespoon fish sauce
2 tablespoon dark soy sauce
2 tablespoon rice wine vinegar
1 tablespoon brown sugar
8 cups Massel Stock Powder Vegetable (Made into broth)
For the Filling:
400 g marinated tofu (satay) - This flavour works well, but you can use other flavours if you like (e.g. honey soy), and or use tempeh or smoked tofu if you can get access to it. Plain extra firm tofu also works but won't have the same flavours, so you might want to marinate it yourself first.
1 carrot
½ baby wombok cabbage
400 g udon noodles (wok ready)
To Serve:
¼ bunch coriander (cilantro)
1 lime
¼ bunch green part of green onion (scallion or spring onions)
2 teaspoon dark soy sauce
2 teaspoon sesame oil
2 teaspoon sesame seeds

Method

1.Finely slice the white part of green onions at an angle, and then thickly slice the green part.
¼ bunch green onion

2. Place a pot on high heat. Add sesame oil and white part of green onion.
2 tablespoon sesame oil,¼ bunch green onion

3. Once fragrant, add peanut butter, fish sauce, dark soy sauce, rice wine vinegar and brown sugar. Whisk to combine, then add vegetable stock and bring to the boil.
¼ cup peanut butter,2 tablespoon fish sauce,2 tablespoon dark soy sauce,2 tablespoon rice wine vinegar,1 tablespoon brown sugar,2 litre vegetable stock

4. Place a frying pan on high heat. Slice tofu into 1 cm pieces, then fry for a minute each side, until warm. Set aside in the pan, off the heat.
400 g marinated tofu

5. Finely julienne carrot. Finely slice cabbage. Roughly chop coriander. Slice lime into wedges. Divide cabbage and carrot amongst bowls.
1 carrot,½ baby wombok cabbage,¼ bunch coriander,1 lime

6. Once the broth is boiling, add wok-ready noodles and cook for 2 mins.
400 g udon noodle

7. Transfer noodles to your child’s plate with carrot and tofu (they may prefer no soup). For adults, transfer noodles, ladle over soup and serve with tofu, coriander, green onions, sesame oil, dark soy, sesame seeds, and squeeze over lime juice.
2 teaspoon dark soy sauce,2 teaspoon sesame oil,2 teaspoon sesame seeds