Tofu Noodle Soup Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Things You'll Need

  • 1/2lb Firm tofu
  • 2c Noodles made without egg
  • 5c Vegetable stock or bouillon
  • 1md Carrot; chopped
  • 1 Celery rib, with leaves
  • -- chopped
  • 1md Onion; chopped
  • 2 Garlic cloves; minced
  • 1/2ts Dried marjoram
  • 1/2ts Dried thyme
  • 1/2ts Rubbed sage
  • 1 Bay leaf
  • 1ts Fine sea salt
  • 1/4ts Freshly ground black pepper
  • 1lb Fresh peas; shelled, -OR-
  • 1c -(thawed) frozen peas
  • 1/2c Finely chopped fresh parsley

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