Tofu Noodle Soup

TOFU NOODLE SOUP

6 Preparation Time :

Categories : Soups Vegetarian

Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

1/2 lb Firm tofu

2 c Noodles made without egg

5 c Vegetable stock or bouillon

1 md Carrot -- chopped

1 Celery rib, with leaves

-- chopped 1 md Onion -- chopped

2 Garlic cloves -- minced

1/2 ts Dried marjoram

1/2 ts Dried thyme

1/2 ts Rubbed sage

1 Bay leaf

1 t Fine sea salt

1/4 ts Freshly ground black pepper

1 lb Fresh peas -- shelled, -OR-

1 c -(thawed) frozen peas

1/2 c Finely chopped fresh parsley

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 1/2-inch cubes. In a large pot of lightly salted boiling water, cook

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, 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.

Source: May All Be Fed - by John Robbins (including

recipes by Jia Patton and Friends) Typed for you by

Karen Mintzias - - - - - - - - - - - - - - - - - -