Not-Chicken Noodle Soup

Makes 4 servings

Freezing and thawing tofu gives it a slightly chewier texture that works well in soups and stews. Try this savory not-chicken soup and see for yourself.

• 2 cups cooked noodles, rinsed (smaller shapes work best)
• 1/2 pound firm tofu (frozen and then thawed)
• 1 cup carrots, chopped
• 1 cup peas (frozen ones work well, they’ll cook in the soup)
• 1/2 cup celery, chopped
• 1 cup chopped onion
• 2 minced garlic cloves
• 5 cups low sodium vegetable broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried marjoram
• 1 bay leaf
• 1/2 teaspoon salt free seasoning
• 1/4 teaspoon black pepper

1. Freeze the block of tofu.
2. When you’re ready to make the soup, thaw it in hot water or let it sit at room temperature.
3. Place the thawed block on between several layers of paper toweling or cheesecloth, then squeeze excess water from tofu. Place on a fresh paper towel and let sit to dry more as you prepare the soup vegetables.
4. Chop the onions, garlic, celery, and carrots.
5. Cut the tofu into 1/2 inch cubes.
6. In large pot, combine broth, carrots, peas celery, onion, garlic, thyme, sage, marjoram, bay leaf, and black pepper.
7. Bring to a boil, then reduce heat and simmer 5 minutes.
8. Add the diced tofu and the minced parsley, then stir in the pre-cooked noodles.
9. Remove bay leaf and serve.