Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
358 Calories
Recipe Instructions
Step 1
Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
Step 2
Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
Ingredients
¼ cup cornstarch
2 tablespoons butter
¼ cup raisins
1 ½ cups chopped onion
3 tablespoons cold water
1 ½ cups chopped celery
½ teaspoon dried oregano
¼ teaspoon dried rosemary
½ teaspoon dried basil
¼ teaspoon poultry seasoning
¼ teaspoon dried thyme
2 cups sliced carrots
1 ½ teaspoons minced garlic
¼ teaspoon dried marjoram
2 cups egg noodles
¼ teaspoon black pepper
12 cups vegetarian chicken-flavored broth
1 (14 ounce) container extra-firm tofu, drained and cubed
