Sarah's Tofu Noodle Soup

Sarah's Tofu Noodle Soup

35 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
sarah
Recipe by  sarah

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

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.

Share It

Reviews (35)

Rate This Recipe
sarah
44

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. :)

jenhatan
17

jenhatan

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 that 12 cups would make it way too thin.

Marbear
16

Marbear

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 now I won't even miss chicken noodle soup!

More Reviews

Similar Recipes

Chef John's Homemade Chicken Noodle Soup
(46)

Chef John's Homemade Chicken Noodle Soup

Sensational Chicken Noodle Soup
(41)

Sensational Chicken Noodle Soup

Old Man's Turkey Noodle Soup
(28)

Old Man's Turkey Noodle Soup

Swanson(R) Sensational Chicken Noodle Soup
(22)

Swanson(R) Sensational Chicken Noodle Soup

Creamy Chicken Noodle Soup
(10)

Creamy Chicken Noodle Soup

Thai Red Curry Tofu Soup
(9)

Thai Red Curry Tofu Soup

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 358 cal
  • 18%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 49 g
  • 16%
  • Protein
  • 17.1 g
  • 34%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 1484 mg
  • 59%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chef John's Homemade Chicken Noodle Soup

>

next recipe:

Thai Red Curry Tofu Soup