This Tofu Noodle Soup is the ultimate comfort food for a chilly evening. The star here is the tofu, which undergoes a quick freeze-thaw process to transform its texture into a spongy, meat-like consistency that soaks up the flavorful vegetable broth. The soup is aromatic, infused with earthy dried herbs like marjoram, thyme, and sage, and brightened by fresh parsley and sweet peas. Egg-free noodles provide a satisfying chew, while carrots and celery add a subtle crunch and depth. It’s a vegetarian-friendly, wholesome meal that comes together quickly. Perfect for weeknight dinners or a light lunch, this dish balances savory warmth with fresh herbal notes, making it a satisfying option for the whole family without being heavy.
Tofu Noodle Soup
Description
This Tofu Noodle Soup is the ultimate comfort food for a chilly evening. The star here is the tofu, which undergoes a quick freeze-thaw process to transform its texture into a spongy, meat-like consistency that soaks up the flavorful vegetable broth. The soup is aromatic, infused with earthy dried herbs like marjoram, thyme, and sage, and brightened by fresh parsley and sweet peas. Egg-free noodles provide a satisfying chew, while carrots and celery add a subtle crunch and depth. It&# 226;ÂÂs a vegetarian-friendly, wholesome meal that comes together quickly. Perfect for weeknight dinners or a light lunch, this dish balances savory warmth with fresh herbal notes, making it a satisfying option for the whole family without being heavy.Directions
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Drain and rinse the tofu, then cut it into 1/2-inch cubes.
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Place the tofu cubes in a sealed plastic bag or container and freeze until solid, then thaw completely at room temperature or in hot water.
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Gently squeeze excess water from the thawed tofu using your hands, then pat dry between two clean towels.
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In a large pot of lightly salted boiling water, cook the noodles until just tender, about 8 minutes.
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Drain the noodles, rinse well under cold running water, and drain again.
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In a separate large pot, combine the vegetable stock, chopped carrot, celery, onion, garlic, marjoram, thyme, sage, bay leaf, salt, and pepper.
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Bring the mixture to a simmer over medium heat and cook for 5 minutes to infuse the flavors.
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Stir in the prepared tofu cubes, peas, and fresh parsley.
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Return the soup to a simmer and cook for 2 minutes.
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Stir in the cooked noodles and heat just until warm.
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Remove the bay leaf and serve the soup immediately.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 283kcal
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 5g25%
- Sodium 703mg30%
- Total Carbohydrate 23g8%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
