Sesame and Tofu Udon Soup
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Ingredients
- 300 g firm tofu, cubed
- 500 g udon noodles
- 2 tsp vegan kombu dashi powder
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp toasted sesame seeds
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 359 kcal
- Protein
- 19.9 g
- Carbohydrate
- 38.5 g
- of which sugars
- 1.5 g
- Fat
- 12.9 g
- of which saturates
- 2 g
- Fibre
- 3.4 g
- Salt
- 3.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the vegan kombu dashi powder into 1.2 litres water in a large pan, add the soy sauce and bring to a simmer.
- 2
Add the tofu and simmer for 2 minutes to heat through.
- 3
Cook the udon noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 4
Ladle the broth and tofu over the noodles.
- 5
Drizzle with the sesame oil and scatter with the toasted sesame seeds and spring onions to serve.
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