Tofu and Udon Noodles in Green Curry Soup
with baby spinach and straw mushrooms
This crowd goes wild every time we feature noodles, and I'm sure this herbaceous noodle soup is going to soon become a favorite for many of you. Don't be afraid to slurp away!
Smarts: Using canned mushrooms and pre-washed baby spinach means no-prep veggies.
Smarts: Using canned mushrooms and pre-washed baby spinach means no-prep veggies.
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Ingredients
Tofu and Udon Noodles in Green Curry Soup:
- Udon noodles, dried - 6 oz
- Tofu, medium-firm - 1 lb , chopped into 1" cubes
- Lemongrass (opt) - 2 stalks , chopped into 2" strips
- Cilantro (opt) - 4 sprigs , chopped
- Straw mushrooms (14 oz) - 1 can
- Green curry paste - 2 Tbsp
- Coconut milk, light - 3/4 cup
- Vegetable broth - 4 cups
- Soy sauce, low-sodium - 2 1/2 Tbsp
- Brown sugar - 1 Tbsp
- Baby spinach - 6 oz
- Limes - 1/2 , juice of
Prep
- Udon - Cook according to package instructions. (Can be done up to 3 days ahead)
- Tofu - Chop into 1” (2.5 cm) cubes. (Can be done up to 1 day ahead)
- Lemongrass / Cilantro - Prep as directed if using. (Can be done up to 3 days ahead)
- Straw mushrooms - Open, drain, and rinse.
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Make
- Heat a Dutch oven over medium-high heat. Combine curry paste, coconut milk, broth, lemongrass, soy sauce, and brown sugar. Cover, and bring to a boil.
- Add in mushrooms and tofu. Cook until both are warmed up, ~5 minutes.
- Remove from heat and fold in spinach leaves. Finish with lime juice. Season soup to taste with more soy sauce, sweetener, or lime juice.
- Divide udon and soup into bowls. Top with chopped cilantro. Enjoy piping hot - and don’t eat the lemongrass!
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