Tofu Noodle Soup recipe

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Ingredients

1 tablespoon vegetable oil
4 cups quartered red potatoes
1 (14 ounce) package extra-firm tofu, cubed
1 sweet yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
4 cups water
2 cubes vegetable bouillon
1 (12 ounce) package fine egg noodles
1 ½ cups broccoli florets
1 cup frozen peas
2 tablespoons chopped fresh parsley
½ teaspoon ground black pepper, or to taste

Nutrition Info

304.6 calories
carbohydrate: 50.6 g
cholesterol: 35.3 mg
fat: 6.2 g
fiber: 5.1 g
protein: 13.3 g
saturatedFat: 1.2 g
servingSize: -
sodium: 71.4 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat vegetable oil in a large stockpot over medium heat, stir in potatoes, tofu, yellow onion, carrots, celery, and garlic. Cook and stir until vegetables are soft, about 10 minutes.

  2. Pour water into stockpot, and add vegetable bouillon cubes, cover and bring to boil. Stir in egg noodles, broccoli florets, peas, parsley, and pepper, reduce heat to low, cover, and simmer until egg noodles are cooked through and broccoli is tender, about 15 minutes.

Recipe Yield

8 servings

Recipe Note

A simple and delicious twist on the traditional chicken noodle soup.

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