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.
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.