Easy Tofu Udon Soup
This one pot recipe is perfect for a quick lunch for two. The creamy moringa infused broth is earthy, savory and sweet. This soup is so satisfying.
Ingredients
- 1 clove garlic grated or minced
- 1 tbsp ginger grated or minced
- 8 oz udon noodles
- 8 oz extra firm tofu drained and cut in cubes
- 1 carrot peeled and julienned
- 1 stalk celery julienned
- 3 baby boy choy halved
- 6 oz unsweetened coconut milk
- 1 cup water
- 1 tsp toasted sesame oil
- 1 pinch salt
- 1 ½ tbsp Miracle Moringa
- 1 tsp turbinado sugar
- ½ lime squeezed
- 1 green onion chopped white and green parts
- 1 tbsp cilantro chopped
Instructions
- Heat a deep nonstick pot or skillet over medium heat with the sesame oil. When the oil is hot add the tofu and let it cook for 4 minutes without moving it. This way it will get some nice color. Then turn it over and cook for another 3 minutes to get it browned on the other side.
- Add the garlic, ginger, celery and carrots and cook for 3 minutes stirring often.
- Then add the coconut milk and water, Miracle Moringa powder, salt and turbinado sugar and stir to combine.
- Add the book choy and frozen udon noodles and cover the pot. Let the both come to a boil covered for 3-5 minutes. This will steam the box choy, defrost the udon and blend the flavors.
- Last, add green onions, cilantro and a squeeze of lime and slurp away.
Nutrition
Calories: 754kcalCarbohydrates: 99gProtein: 34gFat: 28gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 1716mgPotassium: 766mgFiber: 16gSugar: 20gVitamin A: 24824IUVitamin C: 103mgCalcium: 492mgIron: 8mg
Tried this recipe?Let us know how it was!