Vegetable and Tofu Noodle Soup

    Vegetable and Tofu Noodle Soup


    50 people made this

    About this recipe: A vegetarian version of chicken noodle soup to warm the cockles of your heart! The raisins are optional but don't knock it until you try it.

    Serves: 4 

    • 2 tablespoons butter
    • 2 or 3 carrots, sliced
    • 1 onion, finely choppped
    • 4 sticks celery, sliced
    • 1 1/2 teaspoons minced garlic
    • 2.5 litres vegetable stock
    • 75g noodles (or pasta)
    • 400g firm tofu, pat dry and cube
    • 40g raisins (optional)
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon savoury seasoning
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried rosemary
    • 1/4 teaspoon dried marjoram
    • 1/4 teaspoon black pepper
    • 2 tablespoons cornstarch
    • 3 tablespoons cold water

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Melt the butter in a stockpot or large soup pot over medium heat. Stir in the carrots, onion, celery and garlic and cook until just tender, about 10 minutes.
    2. Pour in the stock and bring to the boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, savoury seasoning, thyme, rosemary, marjoram and pepper. Dissolve the cornflour and water in a small bowl. Stir the cornflour mixture into the soup. Return soup to the boil, then reduce heat to medium-low, cover and simmer for 30 minutes.

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