Recipe 28: Sara's Tofu Noodle Soup

This soup is great for a sore throat or cold! It's a hearty, vegan version of chicken noodle soup with kick of ginger. I made it tonight for dinner, because my boyfriend and I are both starting to get sick. I hope that the soup is a miracle worker, and we wake up healthy and not sick! Fingers crossed!!!

 

 

Sara's Tofu Noodle Soup

(Adapted from Sarah's Tofu Noodle Soup on allrecipes.com)

Ingredients:

• 6 cups of water
• 2 tablespoons olive oil
• 1-2 sliced carrots
• 1/2 of a medium onion, chopped
• 1 celery stalk, chopped
• 3-4 cups baby bok choy, chopped
• 1 clove minced garlic
• 2 teaspoons of grated ginger
• 2 cubes of vegetarian chicken-flavored broth (Try Not-Chick'n Bouillon Cubes)
• 12 ounces of fresh rice noodles (Try Trader Joe's Fresh Rice Noodles)
• 1 (14 ounce) container extra-firm tofu, drained and cubed
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon poultry or Italian seasoning
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup cornstarch
• 3 tablespoons cold water

Method:

Heat the olive oil, garlic, and onion in a saucepan over medium heat. Cook for approximately 5 minutes or until browned. Stir in the carrots, celery, ginger, and bok choy and cook until just tender, about 10 minutes.

Pour ingredients from the saucepan into a medium-large pot with the water and bring to a boil over high heat. Once boiling add the tofu, seasonings salt and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes. Stir in the rice noodles to cook for the last 5 minutes at medium heat.


Prep: 15 min
Cook: 40 min
Ready In: 55 min

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