Tofu Noodle Soup
Well guys, verdict is in: I have strep throat. I am such a baby when I'm sick and for the past week all I've wanted is chicken noodle soup. Unfortunately for me (but totally fortunate for the chickens), I am a vegetarian. Those cheap cans of Campbell's are soo hard to resist in times like these, so I decided to just go for it and make a veggie friendly soup of my own. I have no idea how to make soup so I just went for it and it turned out kind of... awesome.
What You Need:
- vegetarian vegetable broth - I used the Organic Vegetable Broth by Pacific Natural Foods
- egg noodles - I used Amish Kitchen's extra wide noodles
- butter or margarine - I prefer Smart Balance
- extra firm (preferably cubed) tofu
- salt, pepper
How You Do It:
- Put a bit of oil in a pan. Add vegetable broth and heat. I put about 3/4 of the carton in at first, and added the rest later.
- Once broth is boiling, stir in noodles and tofu (you'll have to cut it into small cubes if yours isn't already).
- Once noodles have softened and broth has returned to a boil, stir, add salt & pepper, and about a tablespoon of margarine.
- Cover, reduce heat, and simmer for about 20 minutes. You may want to check it about halfway through - my noodles had absorbed a lot of the broth and were sticking to the pan. I stirred and added the rest of the broth and that worked.
- Cooking the noodles and broth together kind of make this more of a stew than a soup, which I love. If you want a lot of broth, cook noodles separately and don't combine them with the broth until they're done.
- Had I not have done this spur of the moment, I definitely would have added celery and maybe some fresh peas. Yumm...
- Adding some organic poultry seasoning will make your tofu taste a little more "chicken-like". Don't let the name fool you - most poultry seasonings are meat free. Rosemary, sage, thyme, marjoran, and peppercorn typically go into them.