Tofu Noodle Soup
From lor 16 years ago
- 25 minutes to make
- Serves 4
An interesting take on a delicious vegetable soup.
Ingredients
- 1/2 lb. firm tofu shopping list
- 2 cups noodles made without eggs (try pre-cooked rice noodles) shopping list
- 5 cups vegetable stock or vegetable bouillon added to filtered water shopping list
- 1 medium carrot, chopped shopping list
- 2 ribs celery, with leaves, chopped shopping list
- 1 large onion, chopped shopping list
- 4 cloves garlic, minced shopping list
- 1/2 tsp. dried marjoram shopping list
- 1/2 tsp. dried thyme shopping list
- 1/2 tsp. rubbed sage shopping list
- 1 bay leaf (optional) shopping list
- 1 tsp. fine sea salt shopping list
- 1/4 tsp. freshly ground black pepper shopping list
- 1 cup frozen peas (thawed) shopping list
- 1/2 cup finely chopped fresh parsley (optional) shopping list
- Add any other vegetable you would like to include 1/2 to 1 cup shopping list
How to make it
- Drain and rinse the tofu.
- Put the tofu in a plastic bag or container, close it tightly, and freeze until the tofu is frozen hard (at least 12 hours).
- Remove the bag or container from the freezer and put in a bowl of hot water, replacing the hot water as necessary (about 1 hour).
- Gently squeeze the water from the tofu, using your hands, and then squeeze it dry between two towels.
- Cut tofu into 1/2 inch cubes. [Freezing and thawing the tofu makes it chewy].
- In a large pot, combine the vegetable stock, carrot, celery, onion, garlic, marjoram, thyme, sage, bay leaf, salt, pepper.
- Bring to a simmer over medium heat and cook for 5 minutes.
- Stir in the cubed tofu, peas, and parsley, return to a simmer, and cook for 2 minutes.
- Stir in the cooked noodles and bring just to a simmer.
- Remove the bay leaf and serve immediately.
- Serves 6
- (Diet for a New World by John Robbins)
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