Tofu Noodle Soup


Serves: 6
Total Calories: 224

Ingredients

1/2 pound tofu firm
2 cups egg noodles
5 cups vegetable stock or bouillon
1 carrot chopped
1 celery rib with leaves, chopped
1 onion chopped
2 minced
1/2 teaspoon marjoram dried
1/2 teaspoon thyme dried
1/2 teaspoon sage rubbed
1 bay leaf
1 teaspoon salt fine sea salt
1/4 teaspoon black pepper freshly ground
1 pound peas fresh, shelled, -or-
1 cup frozen green peas thawed
1/2 cup parsley fresh, finely chopped

Directions:

Drain and rinse the tofu. Put the tofu in a plastic bag or container, close it tightly, and freeze until the tofu is frozen hard. Remove the bag or container from the freezer and put it in a bowl of hot water, or let the tofu thaw at room temperature. Gently squeeze the water from the tofu, using your hands, and then squeeze it dry between two towels. Cut the tofu into 1/2-inch cubes.

In a large pot, combine the vegetable stock, carrot, celery, onion, garlic, marjoram, thyme, sage, bay leaf, salt, and pepper. Bring to a simmer over medium heat and cook for 5 minutes.

Stir in the cubed tofu, peas, and parsley, return to a simmer, and cook for 2 minutes. Stir in the cooked noodles and bring just to a simmer. Remove the bay leaf and serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 224
Calories from Fat: 12

This Tofu Noodle Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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