Yields 6 to 8 servings
When I was young, my family would always keep our home stocked with Campbell’s Chicken Noodle Soup. Now I’ve leveled up to this plant-based version.
Ingredients:
½ tablespoon canola or vegetable oil (or 3 tablespoons water)
½ cup diced red, white, or yellow onion (about ½ medium onion)
2 ribs celery, thinly sliced
2 carrots, thinly sliced
1 teaspoon minced garlic (about 2 small cloves)
6 cups water and 3 vegetable bouillon cubes, or 6 cups vegetable broth
1 (14-ounce) block extra-firm tofu, pressed and cut into ½-inch cubes (see page 18)
6 ounces pasta (rice noodles, udon, or shaped pasta)
Salt and pepper, to taste
Optional Additions:
1 cup fresh or frozen chopped broccoli added in step 2
½ cup thinly sliced zucchini added in step 2
Directions:
1. In a large pot over medium-high heat, heat the oil (or water).
2. Add the onion, celery, carrots, and garlic and sauté, stirring occasionally, for 5 minutes or until the onion is tender and translucent.
3. Add the water and bouillon cubes (or broth) and tofu and cook for another 5 minutes.
4. Add the noodles and cook for the amount of time suggested on the package.
5. Remove from the heat and sprinkle with salt and pepper.
TONI’S TIPS:
>>This works great in the pressure cooker. Throw everything into the pressure cooker except the noodles and oil and cook on high pressure for 4 minutes. Then continue to step 4.
MY TIPS:
