Vegetable and Tofu Noodle Soup

    55 min

    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.

    50 people made this

    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 cornflour
    • 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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    Reviews in English (56)


    This is my recipe. After making this several times since writing the recipe, I've found that: I like chicken flavored vegetable broth by Orrington Farms the best; it's ok to use minced garlic from a jar; add 1/2 cup more celery; add herbs/spices before boiling; decrease water to 10 cups; increase noodles to 3 cups (I like the dumpling style noodles); and decrease cooking time to 20-30 minutes. The cornstarch/water mixture is optional. Oh, you may need to add salt to taste depending on the sodium content of your broth. And this is probably more like 6-8 servings.  -  16 Jan 2009  (Review from Allrecipes US | Canada)


    it was really good as a base soup, although i admit that i had to make a few adjustments. i added lots of green vegetables and only kept the water/stock to 6 cups, not 12. in making it i really feel that 12 cups would make it way too thin.  -  24 Jan 2009  (Review from Allrecipes US | Canada)


    This soup is great! I put in 10 cups of water based on other suggestions here, but 12 cups would have been just right (the egg noodles soak up a lot of the liquid). I stopped eating meat last year and now I won't even miss chicken noodle soup!  -  17 Nov 2009  (Review from Allrecipes US | Canada)