Tofu Noodle Soup
Yield
6 servingsPrep
4 hrsCook
30 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
tofu
firm |
|
| 2 | cups |
noodles
made without egg |
|
| 5 | cups |
vegetable stock
or bouillon |
|
| 1 | medium |
carrots
chopped |
|
| 1 | each |
celery stalks
with leaves, chopped |
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
|
|
| ½ | teaspoon |
marjoram
dried |
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
sage
rubbed |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
sea salt
fine |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | pound |
green peas
fresh, shelled, or thawed frozen peas |
|
| ½ | cup |
parsley leaves
fresh, finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
tofu
firm |
|
| 473 | ml |
noodles
made without egg |
|
| 1.2 | l |
vegetable stock
or bouillon |
|
| 1 | medium |
carrots
chopped |
|
| 1 | each |
celery stalks
with leaves, chopped |
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
|
|
| 2.5 | ml |
marjoram
dried |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
sage
rubbed |
*
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
sea salt
fine |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 453.6 | g |
green peas
fresh, shelled, or thawed frozen peas |
|
| 118 | ml |
parsley leaves
fresh, finely chopped |
|
Directions
Drain and rinse the tofu.
Put the tofu in a plastic bag or container, close it tightly, and freeze until the tofu is frozen hard.
Remove the bag or container from the freezer and put it in a bowl of hot water, or let the tofu thaw at room temperature.
Gently squeeze the water from the tofu, using your hands, and then squeeze it dry between two towels.
Cut the tofu into ½-inch cubes.
In a large pot of lightly salted boiling water, cook the noodles just until tender, about 8 minutes.
Drain, rinse well under cold running water, and drain again.
In a large pot of lightly salted boiling water, cook the noodles Drain, rinse well under cold running water, and drain again. In a large pot, combine the vegetable stock, carrot, celery, onion, garlic, marjoram, thyme, sage, bay leaf, salt, and pepper. Bring to a simmer over medium heat and cook for 5 minutes. Stir in the cubed tofu, peas, and parsley, return to a simmer, and cook for 2 minutes. Stir in the cooked noodles and bring just to a simmer. Remove the bay leaf and serve immediately.
