Asian Tofu-Udon Noodle Soup


Soup is ususally a comfort food associated with the cool wintery months.
I agree – there is seriously nothing more delicious and warming than a big bowl of pumpkin soup on a cold day!
However a light broth, vegetable filled soup is a perfect meal during these spring-summer months as well.
Plus if you’re anything like me who: a) likes good food; b) likes lots of flavour; c) likes lots of texture; d) likes lots of colour; e) likes low fat; f) likes loads of vegetable and good quality protein…and g) are majorly time poor, then this recipe works a treat!! You’ll love it. And it’s is super versatile.
You could go with the Tofu or substitute it with homemade turkey mince meatballs (turkey is great – super low fat, high protein!) or small pieces of white flesh fish. It’s really versatile :-).


I made this soup using the Bosco multifunction cooker – the same cooker I used to make the Almond Pear Cake (available here at If you don’t have a multifunction cooker, I totally RECOMMEND you get one of these. It’s brilliant!! You can use it for a host of different meals from baking cakes to cooking a curry to making a soup and poaching fish. You’re only stunted by your imagination. It comes with a 12 month warranty, free postage in Australia, free customer service (online/email/phone) and at the super affordable price of $95 directly from Bosco, you’ll be so greatful to have one of these!! My parents use their when they’re out road tripping/camping. I use it all the time at home – and if I’m going to a friends place, it’s got this super convenient carry handle. Just pop it in the car and off you go.
And no, Bosco has not paid me to do this review. It’s a great product, and I LOVE it.

Anyhow if you don’t have a Bosco multifunction cooker, you can make this recipe in a saucepan as well.

Okay let’s get on with the recipe!!


You’ll need:
1 large onion (brown or white)
4 cloves of garlic
1 x 4 cm piece of ginger, finely diced
1/4 of a medium sized wombok (asian cabbage), finely shredded
1 large carrot, grated into long strands
1 small bunch of bok choy/pak choy/on nung – basically any Asian greens
2 spring onions finely sliced
2 cups sliced button mushrooms
1 cup fresh black trumpet mushrooms (you can get these from Woolies @ ~$2.00 for a punnet)
If you can’t get these mushrooms, you can use any other Asian firm fleshed mushroom (e.g. shiitake) or sliced portobello mushrooms
1 cup sliced firm silken tofu
1 cup sliced marinated silken tofu (marinated tofu is available in the refrigerated health foods section)
1 tblsp of salt reduced soya sauce
1 tblsp of salt reduced fish sauce
1/2 tblsp of kechap manis (sweet soy)
1 tsp cumin seeds
1 L homemade chicken stock (or you could vegetable stock/beef stock – I have containers of homemade chicken stock in the freezer ready to go if I need to create a meal like this…pronto!)
100 g buckwheat udon noodles (I use buckwheat noodles because buckwheat is not actually wheat. Instead it is part of the rhubarb family. I get bloated if I eat wheat noodles. But buckwheat – no probs! Plus it is super filling, and is a whole grain flour. So none of the nutritious healthy fats and B-group vitamins are removed).
Coriander and fresh bean sprouts to serve

1) Okay in in your Bosco multifunction cooker, set it to “fry”. As it is nonstick, saute the onion without any oil, until it is slightly softened. Add spring onions, garlic, ginger and cumin seeds. Saute until fragrant – about 2 minutes, stirring constantly. If you’re doing this on the stove, heat a tablspoon of canola oil and then saute as above.
2) Add stock. Add noodles and cook as per package instructions – ususally about 6-8 minutes. If you are using fish pieces or turkey balls, you would add this now as well.
3) Remove noodles into individual serving bowls. Leave fish/turkey in broth.
4) Add mushrooms. Close lid and allow to simmer for ~1 minute.
5) Add wombok and carrot. Close lid and allow to simmer for 1 minute.
6) Remove mushrooms, wombok and carrot into serving bowls. Check fish/chicken – it should be done by now. If so remove into serving bowls. If not leave in broth.
7) Add tofu and Asian greens. Close lid and allow to simmer for 1 minute.
8) Remove tofu, Asian greens into serving bowl (and turkey/fish if still left behind).
9) Ladle steaming hot soup over noodles, vegetables and tofu.
10)Sprinkle with fresh bean sprouts and coriander.

If you’re anything like my mom, then you can also add some finely chopped chilli for extra voom! to your bowl.

Bon appetit!

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