Curried udon soup

• olive oil↗1 tbsp tbsp
• onion↗1

  thickly sliced

• medium curry powder↗2 tbsp tbsp
• can coconut milk↗400ml ml
• clear honey↗1 tbsp tbsp
• soy sauce↗2 tbsp tbsp

  plus extra to serve (optional)

• pack stir-fry vegetables300g g
• tofu↗200g g

  cut into bite-sized cubes

• packs straight-to-wok udon noodles↗2 x 150g g
• spring onions↗4

  sliced diagonally

Step-by-step instructions

1. 1

   Heat the oil in a large wok or saucepan and add the onion. Cook for a couple of mins to soften, then stir in the curry powder and cook for 1 min. Gradually add the coconut milk, stirring all the time, until saucy. Add 600ml water to the pan, then stir in the honey and soy sauce. Bring to the boil and cook for 5 mins.

2. 2

   Add the stir-fry vegetables, tofu and udon to the pan, cover and cook for another 3-4 mins. Taste, season and add a little more soy sauce, if you like. Divide between bowls and scatter with the spring onions.