Tofu noodle soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Tofu, firm |
| 2 | cups | Noodles made without eggs |
| 5 | cups | Vegetable stock |
| 1 | medium | Carrot; chopped |
| 1 | Celery rib, with leaves; chopped | |
| 2 | Garlic cloves; minced | |
| ½ | teaspoon | Dried marjoram |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Rubbed sage |
| 1 | Bay leaf | |
| 1 | teaspoon | Fine sea salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 1 | pounds | Fresh peas; shelled, OR |
| 1 | cup | Frozen peas; thawed |
| ½ | cup | Fresh parsley; finely chopped |
Directions
Drain and rinse the tofu. Freeze hard in a plastic bag or container.
Remove the bag or container from the freezer and put it in a bowl of hot water, or let the tofu thaw at room temperature. Gently squeeze the water from the tofu, using your hands, and then squeeze it dry between two towels. Cut the tofu into ½-inch cubes.
In a large pot of lightly salted boiling water, cook the noodles just until tender, about 8 minutes. Drain, rinse well under cold running water, and drain again.
In a large pot,combine the vegetable stock, carrot, celery, onion, garlic, marjoram, thyme, sage, bay leaf,salt and pepper. Bring to a simmer over medium heat and cook for 5 minutes.
Stir in the cubed tofu, peas, and parsley, return to a simmer, and cook for 2 minutes. Stir in the cooked nooodles and bring just to a simmer. Remove the bay leaf and serve immediately.
From DEEANNE's recipe files