Cooked Sunday's brunch — CP wanton celery tofu udon soup!
Sunday circuit breaker brunch — home-cooked udon soup with CP frozen wantons, celery, tofu and greens. Twenty minute lockdown bowl.
Sunday brunch at home — circuit breaker mid-stretch and we’ve fully built out a home-cooking routine. This week’s Sunday bowl: udon soup with CP frozen wantons, celery, tofu.
We made (and ate from):
- One-pot CP wanton + celery + tofu udon soup
- Chilli oil for dipping
The pot started with a clear chicken stock base — supermarket Swanson concentrate stretched with water, brought to a simmer with sliced ginger, garlic, and a splash of soy sauce.
CP wantons are the frozen-aisle MVP of circuit-breaker cooking. The Thai brand makes a solid mass-produced wanton — pork-and-prawn filling inside a thin square wrapper, drops straight from the freezer into the simmering broth, ready in three minutes. Better than most hawker takeaway wantons during lockdown, honestly.
Diced celery went in next for the aromatic vegetable base. The celery breaks down slightly in the broth, releasing its herbaceous-savoury note without going stringy. Cubed silken tofu followed — those silky cubes that absorb broth and add body without needing to chew.
Udon noodles went in last — the vacuum-packed thick kind, blanched briefly to loosen the strands.
Garnished with a handful of leafy greens (we used spinach), chopped scallion, and a drizzle of chilli oil for spice. The chilli oil is non-negotiable for this kind of bowl — it adds depth, heat, and that rendered-aroma finish that ties everything together.
A 20-minute Sunday brunch that scratched the noodle-bowl itch for two people. Lockdown cooking learned.
Overall: 4.3 / 5. 😋👍🏼 Easy home Sunday bowl — keeping in rotation.
