# Udon Noodle Soup

- Cuisine: Japanese
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- baking tray
- large pan
- hand blender
- plate

## Source

- Original video: https://www.tiktok.com/@georgieeats/video/7282703709761473824?lang=en
- Recipe page: https://www.cliprecipe.com/recipe/e885c84c-d6e0-4135-adde-7a6be17e1434
- Extracted: 2025-08-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt