“This recipe uses baked pressed tofu, a chewey, seasoned produce that makes a great stand in for chicken. You can find it at most natural food stores sold in a cellophane package.”

Ingredients Nutrition


  1. Heat the oil slowly with 2 Tbs water in a large soup pot.
  2. Add the celery, carrots, garlic and onion.
  3. Saute over medium heat for 10 minutes or until the vegetables begin to soften.
  4. Add 8 cups of water, bouillon cubes, seasoning mix, and dried dill.
  5. Bring to a simmer, then cook at gentle simmer for 15 minutes, or until the vegetables are tender.
  6. Raise the heat and bring to a more vigorous simmer.
  7. Add the noodles and cook at a steady simmer for 5-8 minutes or until the noodles are al dente.
  8. Add the diced tofu, then season to taste with salt and pepper.
  9. Serve at once.
  10. *As the soup stands, the noodles quickly absorb the liquid.
  11. If you plan on having leftovers of the soup, add a cup or so of additional water before you store and adjust the seasonings.
  12. That way the soup can develop more flavor as it stands.

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