30 mins
Not Too Tricky
serves 2
About the recipe
Tofu is a fantastic source of veggie protein, and so tasty in this ever-so-simple bowl of noodles.
Ingredients
160g baby carrots
1 small leek
5cm piece of ginger
1 heaped tablespoon traditional miso paste
1 courgette
3 sprigs of fresh mint
160g asparagus
160g tenderstem broccoli
150g udon noodles
150g firm silken tofu
2 tablespoons low-salt soy sauce
sesame oil
1 fresh red chilli
Top Tip
USE IT UP!
Freeze leftover chilli and pieces of ginger that are on the turn, then finely grate over dishes or straight into your cooking to give them a bit of a kick – genius!
Method
- Scrub 160g of baby carrots clean, leaving them whole. Trim and wash 1 small leek, then slice into rounds. Bash a 5cm piece of ginger with the bottom of a pan so it splits open, then add it all to a large pan.
- Pour over 1.2 litres of water, then add 1 heaped tablespoon of miso paste and whole courgette. Pick the leaves from 3 sprigs of fresh mint, adding the stalks to the pan. Stir well.
- Place the pan over a medium heat and bring to the boil, reduce the heat to low and simmer for 10 minutes, then remove the courgette and leave to cool slightly.
- Snap off and discard the woody ends of 160g of asparagus, then slice each spear into 3, then add to the pan with 160g of tenderstem broccoli (slice any thicker stalks in half lengthways first).
- Chop the courgette into 1cm slices (if you have a crinkle-cut knife, even better!), then add to the pan with 150g udon noodles noodles. Cook for a further 5 minutes, or until the noodles are tender, stirring regularly.
- Slice 150g of firm silken tofu into 8 pieces and place on a small plate, drizzle over 2 tablespoons of low-salt soy and a little sesame oil. Finely slice ½ a red chilli and sprinkle over the tofu with the reserved mint leaves.
- Pick out and discard the mint stalks and ginger from the pan, then serve up the noodles and veg with a good ladleful of broth, drizzling with a little extra sesame oil, if you like.
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