Tofu Noodle Soup

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Tofu Noodle Soup

 

1/2 lb. firm tofu

2 cups noodles made without egg

5 cups vegetable stock or bouillon

1 medium carrot, chopped

1 celery rib, with leaves, chopped

1 medium onion, chopped

2 garlic cloves, minced

1/2 tsp. dried marjoram

1/2 tsp. dried thyme

1/2 tsp. rubbed sage

1 bay leaf

1 tsp. fine sea salt

1/4 tsp. freshly ground black pepper

1 lb. fresh peas, shelled, or 1 cup thawed frozen peas

1/2 cup finely chopped fresh parsley

 

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 1/2-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 just until

tender, about 8 minutes. 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.

Makes 4 servings.

 

 

 

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