Curried udon soup
Ingredients
- 1 tbsp olive oil
- 1 onion, thickly sliced
- 2 tbsp medium curry powder
- 400ml can coconut milk
- 1 tbsp clear honey
- 2 tbsp soy sauce, plus extra to serve (optional)
- 300g pack stir-fry vegetables
- 200g tofu, cut into bite-sized cubes
- 2 x 150g packs straight-to-wok udon noodles
- 4 spring onions, sliced diagonally
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