This comforting Tofu Noodle Soup is the ultimate weeknight comfort food, offering a warm, savory embrace in every bowl. The secret lies in the tofu: freezing and thawing it transforms the texture into a delicious, sponge-like quality that soaks up the rich vegetable broth. The base is built on aromatic herbs like marjoram, thyme, and sage, providing a deep, earthy flavor profile that pairs perfectly with sweet peas and tender noodles. It’s a wholesome, plant-based meal that feels luxurious yet simple to prepare. Perfect for chilly evenings or when you need a quick, satisfying lunch that nourishes both body and soul. This recipe brings home-style warmth to your table with minimal effort.
Tofu Noodle Soup
Description
This comforting Tofu Noodle Soup is the ultimate weeknight comfort food, offering a warm, savory embrace in every bowl. The secret lies in the tofu: freezing and thawing it transforms the texture into a delicious, sponge-like quality that soaks up the rich vegetable broth. The base is built on aromatic herbs like marjoram, thyme, and sage, providing a deep, earthy flavor profile that pairs perfectly with sweet peas and tender noodles. It's a wholesome, plant-based meal that feels luxurious yet simple to prepare. Perfect for chilly evenings or when you need a quick, satisfying lunch that nourishes both body and soul. This recipe brings home-style warmth to your table with minimal effort.Ingredients
Directions
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Drain and rinse the tofu. Place the tofu in a plastic bag or container, seal it tightly, and freeze until the tofu is frozen solid.
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Remove the tofu from the freezer and place it in a bowl of hot water, or let it thaw at room temperature.
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Gently squeeze the water from the tofu using your hands, then squeeze it dry between two towels.
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Cut the tofu into 1/2-inch cubes.
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In a large pot of lightly salted boiling water, cook the noodles just until 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 large pot, combine the vegetable stock, carrot, celery, onion, garlic, marjoram, thyme, sage, salt, and pepper.
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Bring the broth 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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Serve 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.
