Vegetable & Tofu Udon Noodle Soup with Asian Flavours Recipe | myfoodbook

Ingredients

• 150 g pre-cooked Udon noodles
• 1.5 L salt reduced Chicken or vegetable stock
• 1 tablespoon finely grated fresh ginger
• 2 cloves garlic, crushed
• 1 mild red chilli, seeds removed, thinly sliced
• 3 spring (green) onions, thinly sliced
• 1 tablespoon Kikkoman Naturally Brewed Soy Sauce
• 1 carrot, julienned
• 1/2 head broccoli, cut into small florets
• 100 g shitake mushrooms, thinly sliced
• 250 g firm tofu, cut into small dice
• 1 handful baby spinach leaves
• 1x extra tablespoon Kikkoman Naturally Brewed Soy Sauce, to serve
• 1/2 bunch roughly chopped coriander leaves, to serve