Not Chicken Noodle Soup
sierra
ingredients
- 2 cups cooked noodles, rinsed (smaller shapes work best)
- 1/2 pound firm tofu (frozen and then thawed)
- 1 cup carrots, chopped
- 1 cup peas (frozen ones work well, they’ll cook in the soup)
- 1/2 cup celery, chopped
- 1 cup chopped onion
- 2 minced garlic cloves
- 5 cups low sodium vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried marjoram
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
directions
- 1
Place the thawed block on between several layers of paper toweling or cheesecloth, then squeeze excess water from tofu. Place on a fresh paper towel and let sit to dry more as you prepare the soup vegetables.
- 2
Chop the onions, garlic, celery, and carrots.
- 3
Cut the tofu into 1/2 inch cubes.
- 4
In large pot, combine broth, carrots, peas celery, onion, garlic, thyme, sage, marjoram, bay leaf, and black pepper.
- 5
Bring to a boil, then reduce heat and simmer 5 minutes.
- 6
Add the diced tofu and the minced parsley, then stir in the pre-cooked noodles.
- 7
Remove bay leaf and serve.
Source: Sierra
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