Sesame Miso Udon Soup

• 1 tbsp Nuttelex Original Spread
• 2 stalks green onions (thinly sliced, dark and light parts separated)
• 2 cloves garlic (minced)
• 2 tsp grated ginger
• 3 cups Nuttelex Chicken-Style stock
• 1 ½ tbsp soy sauce
• 1 tbsp Asian sesame paste (or, substitute for tahini)
• 1 cup Nuttelex Pure Oat Milk
• 1 tbsp miso paste

To Serve

• 2 servings Udon noodles
• 250 grams Tofu or protein of choice
• 1 head bokchoy (roots cut off and steamed or blanched)
• 1 spring onion
• 2 tsp sesame oil (divided)
• chilli oil

1. Heat Nuttelex spread in a pot over medium heat. Add in green onion, garlic and ginger and cook for 1 minute until fragrant.
2. Pour in the chicken-style liquid stock and add soy sauce and sesame paste. Mix in well and bring to a gentle simmer for 7-8 minutes for the flavours to infuse.
3. Pour in the oat milk and simmer for another minute, then dissolve the miso paste well before turning off the heat. Taste and adjust seasoning if needed.
4. In the meantime, cook udon according to packet instructions.
5. Divide udon into bowls and pour on the broth. Top with tofu, bokchoy, spring onions, sesame seeds, sesame oil and chilli oil. Serve.