Tofu Noodle Soup

This 15-minute Tofu Noodle soup is a healthy, easy and speedy recipe perfect for getting a complete meal on the table in no time.

5 from 2 votes

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Course: Dinner, Main Course

Cuisine: Asian

Keyword: Carrots, Healthy bowl, Noodles, Tofu, Udon Noodles, Vegan, Vegetarian

Total Time: 30

Servings:

Finely slice the white part of green onions at an angle, and then thickly slice the green part.
¼ bunch green onion
Place a pot on high heat. Add sesame oil and white part of green onion.
2 tablespoon sesame oil, ¼ bunch green onion
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
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
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
Once the broth is boiling, add wok-ready noodles and cook for 2 mins.
400 g udon noodles
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