Curried Mushroom Noodles with Tofu
with charred garlic pak choi
This creamy curried soup is a vegan version that's packed with veg and nicely spiced.
Tags:
Veggie
•Spicy
•Vegan
•Quick
Allergens:
Wheat
•Mustard
•Soya
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Mushrooms
1 unit(s)
Lime
1 pack(s)
Coconut Milk
300 grams
Udon Noodles
(Contains: Wheat)
1 unit(s)
Carrot
1 unit(s)
Pak Choi
1 unit(s)
Chilli
2 unit(s)
Garlic
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
2 sachet(s)
Vegetable Stock
1 sachet(s)
Curry Powder
(Contains: Mustard)
180 grams
Tofu
(Contains: Soya)
1 sachet(s)
Rogan Josh Curry Paste
Not included in your delivery
to taste
Salt
to taste
Water
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3178 kJ
Energy (kcal)760 kcal
Fat39.4 g
of which saturates17.1 g
Carbohydrate71.7 g
of which sugars15.9 g
Dietary Fiber7.6 g
Protein31 g
Cholesterol0 mg
Salt5.28 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Roughly chop the mushrooms. Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Trim the pak choi then halve lengthways.
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Halve the lime. Thinly slice the chilli widthways.
2
- Place a large pot over high heat with a drizzle of oil.
- Once hot, fry the mushrooms, carrot and half the chilli until softened, 5-6 mins. Stir in the curry powder and rogan josh paste and fry for 2-3 mins.
- Pour in coconut milk, stock and 300ml water (per 2P).
- Bring to the boil, cover and simmer for 12-14 mins.
- When the soup has 1 min left to cook, add the noodles to the pot and stir until warmed through, 30 secs.
NOTE: Adding tofu? Chop into 2cm cubes, add to the pot along with the veg and cook as instructed.
3
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, lay in the pak choi. Season with salt and pepper.
- Fry until charred, 2 mins on each side.
- Once charred, add the garlic and fry for 1 min more.
- Add a splash of water, cover with a lid or some foil and leave to steam for another 3 mins.
4
- Season your soup to taste with salt, pepper and a squeeze of lime juice.
- Divide the soup between bowls.
- Top with garlic pak choi and remaining sliced chilli (use less if you don't like spice).
- Cut any remaining lime into wedges and serve alongside.
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