Prawn and silken tofu udon noodle soup

1 Cook noodles according to packet instructions. Drain.

2 Meanwhile, heat 2 teaspoons olive oil in a large saucepan over medium heat. Add carrot, ginger and mushroom and cook, stirring, for 2–3 minutes or until fragrant. Add stock, mirin, soy sauce and 2 cups water and bring to the boil. Reduce heat to low and simmer for 10 minutes.

3 Add broccolini and prawns and cook, stirring occasionally, for 2–3 minutes or until prawns turn pink and broccolini is just tender. Add spinach and cook for 2 minutes or until just wilted.

4 Divide noodles among four serving bowls. Ladle over hot soup and carefully top with tofu cubes. Serve udon noodle soup garnished with spring onions.