Tag: vegan

Tofu Noodle Soup

Tofu Noodle Soup

Tofu Noodle Soup. Photo by Jacquelyn.
A brothy bowl of Tofu Noodle Soup.

It is spring, though it feels like the beginning of summer here in the desert of Arizona. Lately, soup has been sounding delicious to me and my family. Homemade tomato soup, lentil soup, vegetable soup, dill stew with rosemary dumplings… All kinds of soup!

Today I am going to share with you an easy recipe for Tofu Noddle Soup, a vegan take on the classic Chicken Noodle Soup. This soup of protein packed, filled with yummy vegetables, and has tasty broth great for sore throats.

Tofu Noodle Soup by Jacquelyn Van Sant

Gluten-free, vegan

Ingredients

5 sticks of celery, diced
1/2 onion, diced
2 carrots, diced
1 block firm tofu, diced
1/2 cup of peas
1 bag of House Foods Tofu Shirataki Noodles, Fettuccine Shaped*
1 can navy beans (aka northern beans or white beans)
5-6 chard leaves, sliced
1 or 2 vegetable bullion cubes (Rapunzel Vegetable Bouillon with Herbs or similar vegan bouillon)
Salt
Garlic powder
Dill
Green curry seasoning (The Gourmet Collection’s Thai Style Green Curry or something similar), optional

Instructions

Using a large soup pot, add 6 cups of water and the vegetable bullion cube(s). Add the diced vegetables, tofu, and peas and bring to a boil. Once boiling, add the bag of tofu noodles, can of navy beans, and additional salt, garlic powder, dill, and curry seasoning (if desired) to taste.

Lower cooking temperature to medium, cover, and cook for 10-15 minutes or until the vegetables (particularly the carrots) are at the right softness/firmness you desire. Add the chard, stir, and simmer for five minutes.

*You can substitute other noodles but it may change the cook time. I have not tried this recipe with regular wheat pasta noodles nor with gluten-free rice noodles myself.

Servings: 4-6


Allergy Warning

Please check all ingredients for possible allergens before preparing for someone with a food allergy or sensitivity.

The nice thing about this easy recipe is that it is very customizable. You can use whatever vegetables you have on hand. Soup is also a great way to use vegetables that are starting to get a little old and are beginning to lose their crispness. For us, that is usually the celery. We never seem to be able to go through celery fast enough. Preparation (dicing the fresh vegetables) takes about 5 minutes, give or take, but you opt for frozen vegetables if you are in a hurry. Cook time is between 15 and 20 minutes.

Our 19 month old loves soup, especially soups and stews filled with beans and vegetables. He thoroughly enjoyed this Tofu Noodle Soup, which we ate last night outside on the back patio with a cool evening breeze and gorgeous desert sunset.

What is your favorite soup recipe?

Soupy coconut pasta primavera

Soupy coconut pasta primavera

Mountain vistas at Sequoia National Park. June 29, 2015.
Mountain vistas at Sequoia National Park. June 29, 2015.

Monday evening we arrived home, safe and sound, from our nine-day vacation. We drove with Bradley’s parents through southern and central California visiting various members of his family, Sequoia National Park, and Whale Watching in Monterey. Needless-to-say, when we finally returned home, we both crashed.

Our fridge was so empty, I took the opportunity to clean all the shelves.

Then Tuesday, after picking me up from work, we hit the 99¢ Store for some very basic groceries, which in our case is mostly produce. Needing something fast and desiring something light, we had salad Tuesday night.

After so long away from home, however, I was craving a nutritious home-cooked meal. So last night I created a new soupy pasta dish using odd but delicious mix-match of whatever ingredients we had on hand. Surprisingly, it turned out oh so very yummy! (I am actually enjoying some leftovers for lunch today!)

It had started out with the desire to replicate a Thai coconut soup and we ended up adding tons of other odds-and-ends into the pot.

Soupy Coconut Pasta Primavera by Jacquelyn Van Sant

Gluten-free, vegan

Ingredients

3 cups vegetable broth (made using 1 Edward & Sons Not-Chick’n Bouillon Cubes)
1 Thai Kitchen Organic Coconut Milk, Premium, First Pressing, 13.66-Ounce Can
1 can of palm hearts (chunks)
1 can Dynasty Sliced Water Chestnuts
3 carrots (chunks)
3 celery stalks (chunks)
10 small golden potatoes (cubed)
1/2 package organic tofu, extra firm (cubed)
1 Westbrae Natural Organic Garbanzo Beans, 15 Ounce Can
2 handfuls of kale (fresh from garden)
1 box gluten-free pasta (brown rice preferred)
Spices and sea salt to taste

Instructions

First open all cans and drain excess liquid. Mix vegetable broth and coconut milk in a large pot on high heat. While warming up the liquid, cube all vegetables into equal-sized chunks. Add thicker vegetables first (carrots, celery, and potatoes). Add gluten-free pasta. Add sea salt, garlic powder, onion powder, nutmeg, parsley, thyme, basil, crushed black pepper, chili powder, cumin, and other spices desired to taste. Lower heat to medium, cover and let cook for ten minutes. Add palm hearts, water chestnuts, garbanzo beans, and tofu. Cover and cook for ten minutes. Taste and add more sea salt and spices if desired. Test potatoes and pasta to ensure thoroughly cooked. If ready, add fresh kale (or other dark leafy green of choice, like baby spinach), stir, and cover. Simmer on low for five minutes. Taste. If ready, turn off heat and let cool slightly before serving.

Servings: 4-6


Allergy Warning

Please check all ingredients for possible allergens before preparing for someone with a food allergy.

This is how I made the Soupy Coconut Pasta Primavera, but I simply used items that I already had on hand. If you give this recipe a try, feel free to exchange ingredients to ones you already have.

The foundation of this dish is a vegetable soup, but substituting some of the broth with coconut milk, and then adding whatever else sounds good. Be sure to taste test and add spices to get the perfect flavor. If the dish tastes a bit bland, my go to spices are sea salt and garlic powder. You could also add a dash of hot sauce if you wanted to kick it up a notch. I have never thrown pasta into a soup before but it worked out quite nicely. I will probably to that again sometime.