Prawn and silken tofu udon noodle soup
- 180g dried udon noodles
- 2 large carrots, halved, thinly sliced
- 3cm-piece fresh ginger, thinly sliced
- 100g fresh shiitake mushrooms, halved
- 2 cups reduced-salt vegetable stock
- 1 tablespoon mirin or other sweet cooking wine
- 1 tablespoon reduced-salt soy sauce
- 1 large bunch broccolini, cut into 4cm lengths
- 400g peeled green prawns, tails intact
- 100g baby spinach leaves
- 300g silken tofu, drained, cut into 2cm cubes
- Sliced spring onions, to serve
1 Cook noodles according to packet instructions. Drain.
2 Meanwhile, heat 2 teaspoons olive oil in a large saucepan over medium heat. Add carrot, ginger and mushroom and cook, stirring, for 2–3 minutes or until fragrant. Add stock, mirin, soy sauce and 2 cups water and bring to the boil. Reduce heat to low and simmer for 10 minutes.
3 Add broccolini and prawns and cook, stirring occasionally, for 2–3 minutes or until prawns turn pink and broccolini is just tender. Add spinach and cook for 2 minutes or until just wilted.
4 Divide noodles among four serving bowls. Ladle over hot soup and carefully top with tofu cubes. Serve udon noodle soup garnished with spring onions.
Using fresh prawns? It’s more cost-effective to buy them unpeeled & peel yourself. If using frozen prawns, defrost in the fridge overnight.
Nutrition Info (per serve)
Total fat 14.2g
–Saturated fat 4.8g
Dietary fibre 13.4g
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