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Curried udon soup

Whip up a warming bowl of curried noodle soup in just 25 minutes - made creamy with coconut milk and topped with chunks of tofu

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 437
  • Carbohydrates 35
  • Saturated Fat 16
  • Sugar 12
  • Protein 14
  • Fat 26
  • Fibre 7
  • Salt 1.6

Nutrition per serving

  • Calories 437
  • Carbohydrates 35
  • Saturated Fat 16
  • Sugar 12
  • Protein 14
  • Fat 26
  • Fibre 7
  • Salt 1.6

Ingredients

  • 1 tbsp olive oil
  • 1 onion, thickly sliced
  • 2 tbsp medium curry powder
  • 400ml can coconut milk
  • 1 tbsp clear honey
  • 2 tbsp soy sauce, plus extra to serve (optional)
  • 300g pack stir-fry vegetables
  • 200g tofu, cut into bite-sized cubes
  • 2 x 150g packs straight-to-wok udon noodles
  • 4 spring onions, sliced diagonally

Method

  1. Heat the oil in a large wok or saucepan and add the onion. Cook for a couple of mins to soften, then stir in the curry powder and cook for 1 min. Gradually add the coconut milk, stirring all the time, until saucy. Add 600ml water to the pan, then stir in the honey and soy sauce. Bring to the boil and cook for 5 mins.

  2. Add the stir-fry vegetables, tofu and udon to the pan, cover and cook for another 3-4 mins. Taste, season and add a little more soy sauce, if you like. Divide between bowls and scatter with the spring onions.

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