Udon Noodle Soup with Spinach and Tofu

Udon Noodle Soup with Spinach and Tofu

From ‘5 Ingredients 10 Minutes’ Print Book page 44
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Udon noodles are the best for soup. Fat and slippery, they’re also challenging to eat with chopsticks but don’t let that stop you. You can get packaged udon that look fresh, but keep well in the pantry. They are great to have on hand for a last-minute meal.

Serves 2
200g tofu, preferably smoked, sliced into batons
400g ‘fresh’ udon noodles
4 tablespoons soy sauce
2 tablespoons lemon juice
3 large handfuls baby spinach

1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat.

2. Add tofu and cook for about 2 minutes until golden.

3. Add 750ml boiling water. Bring back to the boil.

4. Add noodles and cook, stirring to separate for about 3 minutes.

5. Season with soy and lemon juice.

6. Add spinach and stir until wilted.

VARIATIONS
carnivore/tofu-free – if tofu isn’t your thing, replace it with another source of protein like canned white beans or a handful of shredded cooked chicken.

soy-free/ – skip the soy sauce and replace the water with vegetable or chicken stock.

different veg – feel free to play around. Asian greens such as sliced bok choy or Chinese broccoli are lovely. Add them with the noodles as they will take a little longer to cook than the spinach.

gluten-free – use rice or other gluten-free noodles; even gluten-free spaghetti will work. Just remember to adjust the cooking time according to the packet instructions.