Tofu Noodle Soup
Submitted by lwiley26
Vegan tofu noodle soup with frozen-then-thawed tofu for a chewy, meaty texture. Simmered in herb-seasoned vegetable broth with carrots, celery, peas, and egg-free noodles.
YIELD
6 servingsPREP
4 hrsCOOK
30 minREADY
4 hrsThis vegan noodle soup takes the classic chicken noodle template and swaps in tofu and vegetable stock without losing the comfort factor. The freezing trick is what makes it work: freezing firm tofu, then thawing and squeezing it dry completely changes its texture. It goes from soft and spongy to chewy and dense, almost meat-like, and it soaks up the herbed broth like a sponge.
The broth is seasoned with the same herbs you’d find in a traditional chicken soup: marjoram, thyme, sage, and a bay leaf. Carrots, celery, onion, and garlic round out the aromatics. It tastes familiar and warming in exactly the way you want a noodle soup to taste.
Egg-free noodles cook separately, then get stirred in at the very end. Cooking them in the broth would make it starchy and cloudy. Green peas and fresh parsley go in during the last couple of minutes for color and sweetness.
Kitchen Tips
- Freeze the tofu overnight for the best texture change. A few hours works but overnight gives a more pronounced chew.
- Squeeze the thawed tofu firmly between towels. The more water you remove, the more broth it absorbs.
- Add the noodles just before serving. They continue absorbing liquid and can turn mushy in leftovers.
Variations
- Add a teaspoon of nutritional yeast to each bowl for a savory, almost chicken-brothy depth.
- Stir in a handful of fresh spinach or kale with the peas for more greens.
- Use rice noodles instead of egg-free wheat noodles for a gluten-free version.
Ingredients
Directions
Drain and rinse the tofu.
Put the tofu in a plastic bag or container, close it tightly, and freeze until the tofu is frozen hard.
Remove the bag or container from the freezer and put it in a bowl of hot water, or let the tofu thaw at room temperature.
Gently squeeze the water from the tofu, using your hands, and then squeeze it dry between two towels.
Cut the tofu into ½-inch cubes.
In a large pot of lightly salted boiling water, cook the noodles just until tender, about 8 minutes.
Drain, rinse well under cold running water, and drain again.
In a large pot of lightly salted boiling water, cook the noodles Drain, rinse well under cold running water, and drain again. In a large pot, combine the vegetable stock, carrot, celery, onion, garlic, marjoram, thyme, sage, bay leaf, salt, and pepper. Bring to a simmer over medium heat and cook for 5 minutes. Stir in the cubed tofu, peas, and parsley, return to a simmer, and cook for 2 minutes. Stir in the cooked noodles and bring just to a simmer. Remove the bay leaf and serve immediately.
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