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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Tofu noodle soup modeled after the classic chicken noodle. Vegan and low-fat but warming and totally delicious! Ingredients:
2 tablespoons olive oil |
2 yellow onions, chopped |
4 garlic cloves, minced |
2 celery ribs, finely sliced |
2 cups carrots, diced |
3 cups mushrooms, sliced |
1 tablespoon dried basil |
2 teaspoons dried rosemary |
2 teaspoons dried parsley |
1 pinch salt |
24 ounces plain firm tofu |
1 lb fusilli |
12 cups vegetable stock (i love better than bouillon ) |
1/2 teaspoon cayenne pepper |
salt and pepper |
Directions:
1. In a large soup pot, saute the garlic, onions, celery, carrots, mushrooms, and herbs in the olive oil, with a pinch of salt over medium heat. Cook down until the mushrooms lose much of their water (about 15 minutes).
2. Add stock and tofu and bring to a boil. Let boil for about 10 minutes.
3. **A word about the stock. Better than Bouillon makes a number of vegan soup bases that mimic meaty flavors such as no beef base and no chicken base. I find that the soup comes out the best when a combination of these is used. My personal favorite is to use three of their flavors, veggie, mushroom, and no chicken base. They do have a bit of salt, so be mindful.**.
4. Add fusilli and cook until al dente (usually 12 minutes) but depends on your brand of noodle.
5. Garnish with parmesan if you like!
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