TOFU NOODLE SOUP

Tofu Noodle Soup image

A simple and delicious twist on the traditional chicken noodle soup.

Provided by Adrienne Clark

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
4 cups quartered red potatoes
1 (14 ounce) package extra-firm tofu, cubed
1 sweet yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
4 cups water
2 cubes vegetable bouillon
1 (12 ounce) package fine egg noodles
1 ½ cups broccoli florets
1 cup frozen peas
2 tablespoons chopped fresh parsley
½ teaspoon ground black pepper, or to taste

Steps:

Heat vegetable oil in a large stockpot over medium heat; stir in potatoes, tofu, yellow onion, carrots, celery, and garlic. Cook and stir until vegetables are soft, about 10 minutes.
Pour water into stockpot, and add vegetable bouillon cubes; cover and bring to boil. Stir in egg noodles, broccoli florets, peas, parsley, and pepper; reduce heat to low, cover, and simmer until egg noodles are cooked through and broccoli is tender, about 15 minutes.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 50.6 g, Cholesterol 35.3 mg, Fat 6.2 g, Fiber 5.1 g, Protein 13.3 g, SaturatedFat 1.2 g, Sodium 71.4 mg, Sugar 4.8 g