Tofu Noodle Soup

Tofu and noodles come together in this vegetarian twist on the traditional chicken noodle soup recipe that your whole family will love.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 305 Calories

Ingredients

• 1 tablespoon vegetable oil
• 4 cups water
• 2 tablespoons chopped fresh parsley
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• ½ teaspoon ground black pepper, or to taste
• 1 ½ cups broccoli florets
• 2 cubes vegetable bouillon
• 1 cup frozen peas
• 1 sweet yellow onion, chopped
• 4 cups quartered red potatoes
• 1 (14 ounce) package extra-firm tofu, cubed
• 1 (12 ounce) package fine egg noodles

Recipe Instructions

Step 1

Heat vegetable oil in a large stockpot over medium heat; stir in potatoes, tofu, yellow onion, carrots, celery, and garlic. Cook and stir until vegetables are soft, about 10 minutes.

Step 2

Pour water into stockpot, and add vegetable bouillon cubes; cover and bring to boil. Stir in egg noodles, broccoli florets, peas, parsley, and pepper; reduce heat to low, cover, and simmer until egg noodles are cooked through and broccoli is tender, about 15 minutes.