This soup tastes like chicken noodle soup, but it’s vegan.
It’s also a complete meal in a bowl! With a few ingredients, you can make a delicious hearty soup with the noodle and the tofu. Serve this soup with fresh slices of sourdough bread if you desired.
Prep Time: 25 mins
Cooking Time: 20 mins
1 tbsp olive oil
1 cup of carrots diced
2 celery stalks diced
½ onion finely diced
1 tsp thyme
1 tsp oregano
1 tbsp dry parsley
¼ tsp turmeric powder
1 bay leaf
Salt and Black pepper to taste
5 cups vegan chicken broth or vegetable broth
200 grams firm tofu in small pieces
1 cup long dry noodles
Fresh parsley to garnish
Remove the tofu from is package and place it the tofu press for 15 to 20 minutes.
Remove from the tofu press and cut it in small pieces.
In a large saucepan on medium heat, soften the onion, the garlic and the veggies in a tablespoon of olive oil, about 5 minutes. Add the herbs and mix well.
Add the broth, bay leaf, salt and pepper. Bring to a boil.
Add the noodles and the tofu, lower heat and simmer covered until the noodles are cooked.