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Curried udon soup

Curried udon soup

A star rating of 4.7 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Whip up a warming bowl of curried noodle soup in just 25 minutes - made creamy with coconut milk and topped with chunks of tofu

  • Easily halved
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal437
fat26g
saturates16g
carbs35g
sugars12g
fibre7g
protein14g
salt1.6g
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Ingredients

  • 1 tbsp olive oil
  • 1 onion , thickly sliced
  • 2 tbsp medium curry powder
  • 400ml can coconut milk
  • 1 tbsp clear honey
  • 2 tbsp soy sauce , plus extra to serve (optional)
  • 300g pack stir-fry vegetables
  • 200g tofu , cut into bite-sized cubes
  • 2 x 150g packs straight-to-wok udon noodles
  • 4 spring onions , sliced diagonally

Method

  • STEP 1

    Heat the oil in a large wok or saucepan and add the onion. Cook for a couple of mins to soften, then stir in the curry powder and cook for 1 min. Gradually add the coconut milk, stirring all the time, until saucy. Add 600ml water to the pan, then stir in the honey and soy sauce. Bring to the boil and cook for 5 mins.

  • STEP 2

    Add the stir-fry vegetables, tofu and udon to the pan, cover and cook for another 3-4 mins. Taste, season and add a little more soy sauce, if you like. Divide between bowls and scatter with the spring onions.

Recipe from Good Food magazine, November 2014

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Overall rating

A star rating of 4.7 out of 5.6 ratings
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