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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe uses baked pressed tofu, a chewey, seasoned produce that makes a great stand in for chicken. You can find it at most natural food stores sold in a cellophane package. Ingredients:
1 tablespoon canola oil |
8 cups water |
2 tablespoons water |
2 large celery ribs, finely diced |
3 medium carrots, peeled and thinly sliced |
2 -3 garlic cloves, minced |
1 small onion, minced |
2 vegetable bouillon cubes |
1 teaspoon salt free herb and spice seasoning mix |
1/2 teaspoon dried dill |
6 ounces short fine egg noodles |
6 ounces baked pressed tofu, finely diced |
salt |
fresh ground pepper |
Directions:
1. Heat the oil slowly with 2 Tbs water in a large soup pot.
2. Add the celery, carrots, garlic and onion.
3. Saute over medium heat for 10 minutes or until the vegetables begin to soften.
4. Add 8 cups of water, bouillon cubes, seasoning mix, and dried dill.
5. Bring to a simmer, then cook at gentle simmer for 15 minutes, or until the vegetables are tender.
6. Raise the heat and bring to a more vigorous simmer.
7. Add the noodles and cook at a steady simmer for 5-8 minutes or until the noodles are al dente.
8. Add the diced tofu, then season to taste with salt and pepper.
9. Serve at once.
10. *As the soup stands, the noodles quickly absorb the liquid.
11. If you plan on having leftovers of the soup, add a cup or so of additional water before you store and adjust the seasonings.
12. That way the soup can develop more flavor as it stands.
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