I wasn’t always vegetarian. I know what chicken noodle soup tastes like.
And this is better.
Seriously, it’s totally delicious.
This soup is not only completely reminiscent of legit chicken noodle soup, but it actually rivals it on the scale of deliciousness. All of the main players are present, but it’s been vegetarianized. I know that some people have a personal vendetta against tofu for its odd texture and bizarre lack of flavour. But, I’m telling you, in this soup, the tofu transforms into something really really tasty. The tofu swells slightly and takes on a soft, lovely, texture as it cooks in the broth. Give the little soy bean product one more chance and you’ll be amazed by how successfully it substitutes for chicken in this soup.
So, when you’re sick, whip up this tofu noodle soup, and you’ll be better in a jiffy.
Tofu Noodle Soup
Adapted from The Type A Housewife
- 2 tbsp. extra-virgin olive oil
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 4 medium carrots, diced
- 2 celery ribs, sliced
- 1-14 oz. package extra-firm tofu, pressed for and hour and cut into bite-sized pieces
- 2 tsp dried thyme
- 2 bay leaves
- 4 quarts vegetable broth
- 12 oz. dried wide egg noodles, I use whole wheat no yolk noodles
- 1/2 c. fresh flat-leaf parsley, chopped
- salt and pepper to taste
- Heat oil in large Dutch oven over medium heat. Add onions, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 3 minutes; add tofu. Cook for an additional 5 minutes or until vegetables are softened, but not browned.
- Add broth and bring to a boil. Once the mixture is boiling, add egg noodles and simmer for 8 minutes, until slightly al dente.
- Season with salt and pepper and garnish with parsley before serving.
You can certainly half the recipe, as this makes a lot of soup.