Udon Noodle Soup
Serves 1
Directions
- 1Preheat the oven to 180°C (fan-assisted)/390°F/gas 6.
- 2Peel and chop the butternut squash into chunks.
- 3Combine the butternut squash, a good drizzle of oil, and a pinch of salt and black pepper on a baking tray.
- 4Mix everything together with your hands, then roast for 40-45 minutes, or until the squash is soft and slightly golden.
- 5Finely chop the onion.
- 6Heat a large pan over medium heat and add a good glug of oil.
- 7Once hot, fry the onion for 8-10 minutes, or until soft and translucent.
- 8Mince the garlic.
- 9Finely slice the ginger.
- 10Remove seeds and finely chop the red chilli.
- 11Add the garlic, ginger, chilli, and curry powder to the pan and fry for a further 2-3 minutes, or until the spices release their fragrance.
- 12Add the miso paste, peanut butter, vegetable stock, coconut milk, roasted butternut squash, and a good pinch of salt and black pepper and stir well to combine.
- 13Bring everything to a gentle simmer and cook for 5-10 minutes to slightly reduce.
- 14Use a hand blender to blitz until smooth, then taste and adjust the seasoning, if needed.
- 15Combine the kale, a good drizzle of oil, and a pinch of salt on a baking tray.
- 16Scrunch everything together with your hands, then roast for 5-10 minutes, until the kale is nice and crispy.
- 17Cube the extra-firm tofu.
- 18Combine the cornflour, curry powder, and a good pinch of salt and pepper on a plate.
- 19Roll and coat each cube of tofu in the cornflour mixture, then shake off the excess.
- 20Heat oil in a large pan over medium-high heat.
- 21Once hot, add the tofu pieces and fry for 2-3 minutes each side, or until golden and crispy.
- 22Cook the udon noodles according to the packet's instructions.
- 23Divide the noodles between bowls.
- 24Serve with a few ladlefuls of the sauce.
- 25Top with the tofu.
- 26Add the crispy kale.
- 27Sprinkle with sesame seeds on top.
Ingredients
- 500 g butternut squash
- neutral oil
- 1 onion
- 3 garlic cloves
- 1 thumb-sized piece ginger
- 1 red chilli
- 1 tbsp mild curry powder
- 1 tbsp miso paste
- 1 tbsp peanut butter
- 500 ml vegetable stock
- 400 g coconut milk
- 100 g kale
- 3 x 150g packs fresh udon noodles
- salt
- freshly ground black pepper
- sesame seeds
- 2 tbsp cornflour
- 1 tbsp mild curry powder
- 280 g extra-firm tofu
Equipment
baking traylarge panhand blenderplate
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