Tofu Noodle Soup
A hot bowl of tofu noodle soup hits the spot when you're feeling under the weather. Quick and easy to prepare.
Nutrition Facts
Ingredients
Instructions
Cook pasta according to package instructions. Drain and set aside.
In a medium-sized bowl, pour soy sauce over cubed tofu. Mix gently until the tofu absorbs the soy sauce.
Heat 1/2 of the olive oil in saucepan over medium-high heat, add tofu and sauté until evenly browned on all (or most) sides.
Move the tofu to one side of the pan. Add remaining olive oil and add minced garlic. Cook for 1 minute, do not brown. Add carrot, celery, kale, mushrooms, and ground ginger. Stir and cook for 3 minutes.
Add the vegetable broth and simmer for 5 minutes.
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Continue Reading at Ilovevegan →Chef's Notes
Storing leftovers: Store leftover pasta and soup separately. Combine just before serving.
Storing leftovers: Store leftover pasta and soup separately. Combine just before serving.
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Reviews from the Original Source
I substituted bok choy for kale and green onions instead of peas. With low sodium broth, I thought the soup was somewhat bland, even after adding salt. I'll see how the flavors blend when I reheat it. What other spices would you suggest?
I’m new to the kitchen and was pleased with how this recipe came out! I subbed baby potatoes instead of noodles and spinach instead of kale. The resulting meal was so good!
This tofu noodle soup looks just amazing :D And the perfect amount of everything in it. I’m gonna make this :)
I’ve started cutting back my shopping to every other week to see if I really need to shop every week. Tonight I really wanted soup so I adapted this recipe to what I had: tofu, garlic, fresh ginger, soy sauce, and frozen and canned vegetables, as well as leftover whole wheat rotini. I like it a lot! Plan to make it again with the fresh veggies in the recipe - when I get around to shopping!
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