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Throw-it-all-in veggie noodle bowl
Throw-it-all-in veggie noodle bowl
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Total Time:
30 minutes
Protein-packed tofu shines in this simple and delicious noodle bowl.
Ingredients:
  • 160 g baby carrots
  • 1 small leek
  • 5 cm piece of ginger
  • 1 heaped tablespoon traditional miso paste
  • 1 courgette
  • 3 sprigs of fresh mint
  • 160 g asparagus
  • 160 g tenderstem broccoli
  • 150 g udon noodles
  • 150 g firm silken tofu
  • 2 tablespoons low-salt soy sauce
  • sesame oil
  • 1 fresh red chilli
Instructions:
  • Wash 160g of baby carrots and keep them whole. Clean and slice 1 small leek. Gently crush a 5cm piece of ginger and place in a large pan with the vegetables. Add 1.2 litres of water, 1 heaped tablespoon miso paste, and a whole courgette. Add leaves from 3 sprigs of fresh mint (reserve the stalks). Bring to a boil, then simmer on low for 10 minutes. Remove the courgette to cool. Meanwhile, trim 160g asparagus and slice, and slice 160g tenderstem broccoli. Cut the courgette into 1cm slices. Add them, 150g udon noodles, and cooked courgette to the pan. Cook for 5 minutes until noodles are tender. Slice 150g firm silken tofu, drizzle with 2 tablespoons low-salt soy sauce and sesame oil. Sprinkle with ½ finely sliced red chili and mint leaves. Remove mint stalks and ginger from the pan. Serve the noodles and veggies with broth, topping with tofu and extra sesame oil if desired.

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