Sarah's Tofu Noodle Soup Recipe

Directions

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 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.

Nutrition

Amount Per Serving (4 total)

Calories
358 cal
18%

Fat
12.9 g
20%

Carbs
49 g
16%

Based on a 2,000 calorie diet

Reviews (30)

Rate This Recipe

sarah

Apr. 5, 2011

"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 ..." See morejar; 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. :)"

Marbear

Nov. 19, 2009

"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..." See more now I won't even miss chicken noodle soup!"

jenhatan

Jan. 26, 2009

"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 t..." See morehat 12 cups would make it way too thin."

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