Sarah's Tofu Noodle Soup recipe
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Ingredients
- 2 tablespoons butter 2 cups sliced carrots 1 ½ cups chopped onion 1 ½ cups chopped celery 1 ½ teaspoons minced garlic 12 cups vegetarian chicken-flavored broth 2 cups egg noodles 1 (14 ounce) container extra-firm tofu, drained and cubed ¼ cup raisins ½ teaspoon dried basil ½ teaspoon dried oregano ¼ teaspoon poultry seasoning ¼ teaspoon dried thyme ¼ teaspoon dried rosemary ¼ teaspoon dried marjoram ¼ teaspoon black pepper ¼ cup cornstarch 3 tablespoons cold water
Nutrition Info
- 357.9 caloriescarbohydrate: 49 gcholesterol: 29 mgfat: 12.9 gfiber: 5 gprotein: 17.1 gsaturatedFat: 4.5 gservingSize: -sodium: 1484.3 mgsugar: 13 gtransFat: : -unsaturatedFat: : -
Directions Sarah's Tofu Noodle Soup
Directions
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Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.