Not Chicken Noodle Soup
"Tofu noodle soup modeled after the classic chicken noodle. Vegan and low-fat but warming and totally delicious!"
photo by JungleLove
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 2 tablespoons olive oil
- 2 yellow onions, chopped
- 4 garlic cloves, minced
- 2 celery ribs, finely sliced
- 2 cups carrots, diced
- 3 cups mushrooms, sliced
- 1 tablespoon dried basil
- 2 teaspoons dried rosemary
- 2 teaspoons dried parsley
- 1 pinch salt
- 24 ounces plain firm tofu
- 1 lb fusilli
- 12 cups vegetable stock (I love "Better than Bouillon")
- 1⁄2 teaspoon cayenne pepper
- salt and pepper
directions
- In a large soup pot, saute the garlic, onions, celery, carrots, mushrooms, and herbs in the olive oil, with a pinch of salt over medium heat. Cook down until the mushrooms lose much of their water (about 15 minutes).
- Add stock and tofu and bring to a boil. Let boil for about 10 minutes.
- **A word about the stock. "Better than Bouillon" makes a number of vegan soup bases that mimic meaty flavors such as "no beef base" and "no chicken base." I find that the soup comes out the best when a combination of these is used. My personal favorite is to use three of their flavors, veggie, mushroom, and no chicken base. They do have a bit of salt, so be mindful.**.
- Add fusilli and cook until al dente (usually 12 minutes) but depends on your brand of noodle.
- Garnish with parmesan if you like!
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RECIPE SUBMITTED BY
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<p><br />eating<br />cooking<br />baking<br />yoga <br />massage therapy (my job)<br />learning about nutrition... and school in general<br />being outside, especially near the ocean <br />traveling <br />dancing</p>
