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Udon with roast pumpkin, spinach, tofu and zucchini

The weather turned from summer to winter literally overnight here in Sydney which called for udon and veggies for dins – one of my favourite winter meals. Quick, satisfying, wholesome, warming, abundance of beautiful nutrients.

I made the broth from my recipe HERE minus the mushrooms for this one. The mushrooms are truly delicious, add valuable sources of Vitamin D and contain immune supportive nutrients but as they weren’t on hand today I’ve omitted and it’s still scrumptious. If you can however, keep some dried shiitake in the pantry for noodle / broth bowls like these.

UDON WITH ROAST PUMPKIN, SPINACH, TOFU AND ZUCCHINI 

Serves 2

300g pumpkin cut into 6 wedges

1 teaspoon extra virgin olive oil

180g dried udon or buckwheat noodles

100g zucchini, sliced into 1cm thick coins

300g firm tofu, cut into 1-2 cm cubes

2 cups (60g) baby spinach

1 tablespoon walnuts, broken

1 tablespoon sesame seeds

1 tablespoon gomaiso / chopped toasted seaweed / Japanese furikake seasoning (or omit this if not on hand)

RECIPE for the GARLIC GINGER BROTH HERE. 

 

Place pumpkin on tray lined with greaseproof paper, drizzle with olive oil, toss to coat and cook for 20 minutes in 200C oven. Whilst the pumpkin is cooking, get the broth simmering on the stove in a big pot. Bring another pot of water to the boil, cook udon / soba noodles, drain and set aside. When pumpkin is almost ready, simmer  the zucchini and tofu in the broth to heat it. When ready to serve, pop noodles into a big bowl, followed by the spinach so the hot broth wilts the spinach. Spoon zucchini and tofu into the bowl, followed by the pumpkin. Pour broth over the top. Sprinkle with sesame, walnuts and green tops from the spring onion. Season with gomaiso/toasted seaweed/Japanese furikake seasoning and enjoy!

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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