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image Easy Tofu Udon

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.
Prep Time 5 mins
Cook Time 15 mins
Course dinner, lunch, Main Course
Cuisine American, california, fusion, Japanese
Servings 2
Calories 754 kcal


  • 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


  • 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.


Calories: 754kcalCarbohydrates: 99gProtein: 34gFat: 28gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 1716mgPotassium: 766mgFiber: 16gSugar: 20gVitamin A: 24824IUVitamin C: 103mgCalcium: 492mgIron: 8mg
Keyword Easy, meals for two, noodles, one-pot, soup, superfood
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