Nutrition Information
Per Serve
Energy: 1889kJ/452 Cals (22%)
Protein: 27g (54%)
Fat: 13g (19%)
Sat fat: 3g (13%)
Carb: 52g (17%)
Sugar: 4g (4%)
Fibre: 3g (10%)
Sodium: 951mg (48%)
A great meat-free option, this simple tofu noodle soup is packed with flavour.
4
5m
15m
Cook the noodles in a large saucepan of boiling water following packet directions or until just tender. Drain well. Meanwhile, cook the eggs in a saucepan of boiling water for 6-7 mins for soft-boiled* or until cooked to your liking. Drain and refresh under cold water. Peel and cut in half.
Bring the stock to a simmer in a large saucepan over high heat. Add the stir-fry mix and cook for 2 mins or until just tender. Place the tofu in a heatproof bowl. Cover and cook in the microwave on high for 2 mins or until heated through.
Divide the noodles among the serving bowls and ladle over the stock mixture. Top with egg and tofu and season to serve.
*A runny yolk is considered to be raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.
Energy: 1889kJ/452 Cals (22%)
Protein: 27g (54%)
Fat: 13g (19%)
Sat fat: 3g (13%)
Carb: 52g (17%)
Sugar: 4g (4%)
Fibre: 3g (10%)
Sodium: 951mg (48%)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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