Tofu Noodle Soup

    Tofu Noodle Soup

    8saves
    55min


    50 people made this

    This is a great vegetarian soup which tastes just like chicken noodle soup. The raisins are an unusual touch.

    Ingredients
    Serves: 4 

    • 2 tablespoons butter
    • 2 cups sliced carrots
    • 1 1/2 cups chopped onion
    • 1 1/2 cups chopped celery
    • 1 1/2 teaspoons minced garlic
    • 12 cups (3 litres) vegetarian stock
    • 2 cups egg noodles
    • 400g extra-firm tofu, drained and cubed
    • 1/4 cup raisins
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon poultry seasoning
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried rosemary
    • 1/4 teaspoon dried marjoram
    • 1/4 teaspoon black pepper
    • 1/4 cup cornflour
    • 3 tablespoons cold water

    Directions
    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery and garlic and cook until just tender, about 10 minutes.
    2. Pour in the stock and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram and pepper. Dissolve the cornflour and water in a small bowl. Stir the cornflour mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover and simmer for 30 minutes.

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