Tofu Noodle Soup

    55 minutes

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

    50 people made this

    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

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (56)


    This is my recipe. After making this several times since writing the recipe, I've found that: I like chicken flavored vegetable broth by Orrington Farms the best; it's ok to use minced garlic from a jar; add 1/2 cup more celery; add herbs/spices before boiling; decrease water to 10 cups; increase noodles to 3 cups (I like the dumpling style noodles); and decrease cooking time to 20-30 minutes. The cornstarch/water mixture is optional. Oh, you may need to add salt to taste depending on the sodium content of your broth. And this is probably more like 6-8 servings.  -  16 Jan 2009  (Review from Allrecipes USA and Canada)


    it was really good as a base soup, although i admit that i had to make a few adjustments. i added lots of green vegetables and only kept the water/stock to 6 cups, not 12. in making it i really feel that 12 cups would make it way too thin.  -  24 Jan 2009  (Review from Allrecipes USA and Canada)


    This soup is great! I put in 10 cups of water based on other suggestions here, but 12 cups would have been just right (the egg noodles soak up a lot of the liquid). I stopped eating meat last year and now I won't even miss chicken noodle soup!  -  17 Nov 2009  (Review from Allrecipes USA and Canada)