Udon noodle Soup with Tofu, Spinach, Carrots and Baby Corn
Meatless Mondays have definitely become a weekly ritual for Neil and I. When we sat down to look at our meal plan for the week ahead, it was Neil’s turn to choose Monday’s. Since he’s a big fan of Asian cuisine, I was not surprised when he picked “some kind of Japanese noodle soup”. I love this though, as I can start coming up with ideas. When I searched google, ramen noodles seemed to dominate but lower down the page it was udon noodles that caught my attention. Udon noodles are a thick, chewy and soft wheat noodle that we had never tried before. Miso broth seems a popular combination to go with it, but I wanted to work with what I already had in the kitchen, and so this dish of udon noodle soup with tofu, spinach, carrots and baby corn was developed.
- 150g firm tofu, cubed and drained from excess water
- 50ml soy sauce
- 1/2 fresh lemon juice
- 1 tbsp grated ginger
- 600ml vegetable stock
- 2 carrots, chopped
- 1 leek, chopped
- handful of baby corn
- 80g udon noodles
- handful of baby spinach, stems removed
- pinch of salt
- Pat the tofu with a sheet of kitchen paper to remove any excess water and then cut it into cubes.
- Place the tofu into a mason jar and add the soy sauce, lemon juice and grated ginger. Gently shake the jar to make sure all the tofu is coated. Leave to marinate in the fridge for at least a few hours (3-4).
- In a medium sized saucepan, add the vegetable stock, 2 carrots, leek, baby corn and bring to the boil. Turn down the heat and let it simmer for 15-20 minutes. When the carrots begin to soften, add the udon noodles and spinach. Leave to simmer for 5 minutes or until the noodles have cooked through to the centre, but are still slightly firm.
- Remove the tofu from the marinade and add to the rest of the soup and simmer for a further 5 minutes. Season with a pinch of salt.
- Serves: 2 hungry people.