Tofu noodle soup

6 servings

Ingredients

Quantity Ingredient
½ pounds Tofu, firm
2 cups Noodles made without eggs
5 cups Vegetable stock
1 medium Carrot; chopped
1 Celery rib, with leaves; chopped
2 Garlic cloves; minced
½ teaspoon Dried marjoram
½ teaspoon Dried thyme
½ teaspoon Rubbed sage
1 Bay leaf
1 teaspoon Fine sea salt
¼ teaspoon Freshly ground black pepper
1 pounds Fresh peas; shelled, OR
1 cup Frozen peas; thawed
½ cup Fresh parsley; finely chopped

Directions

Drain and rinse the tofu. Freeze hard in a plastic bag or container.

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 ½-inch cubes.

In a large pot of lightly salted boiling water, cook the noodles just until tender, about 8 minutes. Drain, rinse well under cold running water, and drain again.

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 nooodles and bring just to a simmer. Remove the bay leaf and serve immediately.

From DEEANNE's recipe files

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