Sarah's Tofu Noodle Soup30 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 55 min
“Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to.” - by sarah
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 358 cal
- 12.9 g
- 49 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"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. :)"
"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!"
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