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“Tofu noodle soup modeled after the classic chicken noodle. Vegan and low-fat but warming and totally delicious!”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. 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).
  2. Add stock and tofu and bring to a boil. Let boil for about 10 minutes.
  3. **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.**.
  4. Add fusilli and cook until al dente (usually 12 minutes) but depends on your brand of noodle.
  5. Garnish with parmesan if you like!

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