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.
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.Ingredients
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 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 Tofu: Freezing tofu changes its texture significantly, making it more spongy and chewy, which helps it absorb the broth better. If you don't have time to freeze and thaw in advance, you can press regular tofu firmly to remove water, but the texture will be softer.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may continue to absorb broth, so add a splash of water or extra stock when reheating.
Variations: For added protein, consider adding cooked shredded chicken or chickpeas. You can also add other vegetables like spinach or zucchini during the last few minutes of cooking.
