This Tofu Noodle Soup is a warm, inviting dish that balances the earthiness of fresh herbs with the mild sweetness of vegetables. The firm tofu, prepared by freezing and thawing, develops a unique spongy texture that absorbs the savory vegetable stock beautifully. Chopped carrots and celery provide a satisfying crunch, while fresh peas add a pop of color and sweetness. Aromatic herbs like marjoram, thyme, and sage infuse the broth with a rustic, home-style flavor profile. Perfect for a cozy weeknight dinner or a light lunch, this vegetarian meal is quick to assemble yet deeply satisfying. It&# 226;ÂÂs a wholesome way to enjoy a hearty bowl of soup without heavy ingredients, making it an ideal choice for those seeking comfort food that is also gentle on the palate.
Tofu Noodle Soup
Description
This Tofu Noodle Soup is a warm, inviting dish that balances the earthiness of fresh herbs with the mild sweetness of vegetables. The firm tofu, prepared by freezing and thawing, develops a unique spongy texture that absorbs the savory vegetable stock beautifully. Chopped carrots and celery provide a satisfying crunch, while fresh peas add a pop of color and sweetness. Aromatic herbs like marjoram, thyme, and sage infuse the broth with a rustic, home-style flavor profile. Perfect for a cozy weeknight dinner or a light lunch, this vegetarian meal is quick to assemble yet deeply satisfying. It&# 226;ÂÂs a wholesome way to enjoy a hearty bowl of soup without heavy ingredients, making it an ideal choice for those seeking comfort food that is also gentle on the palate.Ingredients
Directions
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Drain and rinse the tofu, then freeze it in a sealed bag until solid.
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Thaw the frozen tofu in hot water or at room temperature, then gently squeeze out excess water using towels.
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Cut the drained tofu into 1/2-inch cubes.
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Cook noodles in lightly salted boiling water until tender, about 8 minutes.
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Drain noodles, rinse well under cold running water, and drain again.
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In a large pot, combine vegetable stock, 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.
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Stir in the cubed tofu, peas, and parsley, return to a simmer, and cook for 2 minutes.
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Stir in the cooked noodles and bring just to a simmer.
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Remove the bay leaf and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2827.8kcal
- % Daily Value *
- Total Fat 307.7g474%
- Saturated Fat 46.3g232%
- Cholesterol 25.2mg9%
- Sodium 703.0mg30%
- Total Carbohydrate 22.8g8%
- Dietary Fiber 2.4g10%
- Sugars 2.1g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Freezing and thawing tofu changes its texture, making it spongier and better at absorbing flavors. If you prefer a softer texture, you can skip the freezing step.
For a heartier soup, you can add other vegetables like spinach, mushrooms, or zucchini during the last few minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the noodles from becoming mushy.
