Thursday, March 29, 2012

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Sarah's Tofu Noodle Soup

Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to."

Sarah's Tofu Noodle Soup Recipe

Servings 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 vegetarian chicken-flavored broth
  • 2 cups egg noodles
  • 1 (14 ounce) container 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 cornstarch
  • 3 tablespoons cold water


  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 broth 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 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 358 |
 Total Fat: 12.9g | Cholesterol: 29mg

 Reviewed on Apr. 5, 2011 by sarah
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. :)

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