Udon Noodle Soup

Serves 1
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Directions

  1. 1Preheat the oven to 180°C (fan-assisted)/390°F/gas 6.
  2. 2Peel and chop the butternut squash into chunks.
  3. 3Combine the butternut squash, a good drizzle of oil, and a pinch of salt and black pepper on a baking tray.
  4. 4Mix everything together with your hands, then roast for 40-45 minutes, or until the squash is soft and slightly golden.
  5. 5Finely chop the onion.
  6. 6Heat a large pan over medium heat and add a good glug of oil.
  7. 7Once hot, fry the onion for 8-10 minutes, or until soft and translucent.
  8. 8Mince the garlic.
  9. 9Finely slice the ginger.
  10. 10Remove seeds and finely chop the red chilli.
  11. 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.
  12. 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.
  13. 13Bring everything to a gentle simmer and cook for 5-10 minutes to slightly reduce.
  14. 14Use a hand blender to blitz until smooth, then taste and adjust the seasoning, if needed.
  15. 15Combine the kale, a good drizzle of oil, and a pinch of salt on a baking tray.
  16. 16Scrunch everything together with your hands, then roast for 5-10 minutes, until the kale is nice and crispy.
  17. 17Cube the extra-firm tofu.
  18. 18Combine the cornflour, curry powder, and a good pinch of salt and pepper on a plate.
  19. 19Roll and coat each cube of tofu in the cornflour mixture, then shake off the excess.
  20. 20Heat oil in a large pan over medium-high heat.
  21. 21Once hot, add the tofu pieces and fry for 2-3 minutes each side, or until golden and crispy.
  22. 22Cook the udon noodles according to the packet's instructions.
  23. 23Divide the noodles between bowls.
  24. 24Serve with a few ladlefuls of the sauce.
  25. 25Top with the tofu.
  26. 26Add the crispy kale.
  27. 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