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
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 bouillon cubes (Rapunzel Vegetable Bouillon with Herbs or similar vegan bouillon)
Green curry seasoning (The Gourmet Collection’s Thai Style Green Curry or something similar), optional
Using a large soup pot, add 6 cups of water and the vegetable bouillon 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 the 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.
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? Share your favorite soup in the comments below!
Photos by Jacquelyn Van Sant.
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2 thoughts on “Tofu Noodle Soup”
This looks yummy! Thanks for sharing. What amount of peas is that? You wrote 1/2 peas. Might want to fix that.
Thanks for catching that! It is 1/2 cup of peas. 😀