Tofu Noodle Soup

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 283

Dietary: Vegetarian

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.

Directions

1
Drain and rinse the tofu, then freeze it in a sealed bag until solid.
2
Thaw the frozen tofu in hot water or at room temperature, then gently squeeze out excess water using towels.
3
Cut the drained tofu into 1/2-inch cubes.
4
Cook noodles in lightly salted boiling water until tender, about 8 minutes.
5
Drain noodles, rinse well under cold running water, and drain again.
6
In a large pot, combine vegetable stock, carrot, celery, onion, garlic, marjoram, thyme, sage, bay leaf, salt, and pepper.
7
Bring the mixture to a simmer over medium heat and cook for 5 minutes.
8
Stir in the cubed tofu, peas, and parsley, return to a simmer, and cook for 2 minutes.
9
Stir in the cooked noodles and bring just to a simmer.
10
Remove the bay leaf and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 283kcal

% Daily Value *
Total Fat 31g48%
Saturated Fat 4.6g23%
Sodium 703mg30%
Total Carbohydrate 23g8%
Dietary Fiber 2.4g10%
Sugars 2.1g
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.

Keywords: tofu, noodle soup, vegetarian, herb broth, marjoram, thyme, sage, comfort food, easy dinner, healthy soup, plant-based, fresh peas, vegetable stock, warm meal

Read it online: https://www.chefs-mate.com/recipe/tofu-noodle-soup-3/