Tofu Noodle Soup

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 283

Dietary: Vegan, Vegetarian

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

Firm tofu
Noodles made without egg
Vegetable stock or bouillon
Carrot; chopped
Celery, with leaves
Onion; chopped
Garlic; minced
Dried marjoram
Dried thyme
Rubbed sage
Fine sea salt
Freshly ground black pepper
Fresh peas; shelled, -OR- 1 c -(thawed) frozen peas
Finely chopped fresh parsley

Directions

1
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.
2
Remove the tofu from the freezer and place it in a bowl of hot water, or let it thaw at room temperature.
3
Gently squeeze the water from the tofu using your hands, then squeeze it dry between two towels.
4
Cut the tofu into 1/2-inch cubes.
5
In a large pot of lightly salted boiling water, cook the noodles just until tender, about 8 minutes.
6
Drain the noodles, rinse well under cold running water, and drain again.
7
In a large pot, combine the vegetable stock, carrot, celery, onion, garlic, marjoram, thyme, sage, salt, and pepper.
8
Bring the broth to a simmer over medium heat and cook for 5 minutes.
9
Stir in the cubed tofu, peas, and parsley. Return to a simmer and cook for 2 minutes.
10
Stir in the cooked noodles and bring just to a simmer.
11
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.

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