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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to. Ingredients:
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 |
Directions:
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.
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