There’s nothing a steaming bowl of chickenless noodle soup can’t cure, which is why we turn to this comforting dish whenever we’re feeling under the weather. In place of chicken we use extra-firm tofu, which adds texture and substance.
Yield: 4 large servings
Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes
1 tablespoon olive oil
1 medium yellow onion, diced
3 medium ribs celery, diced
3 medium carrots, sliced into thin rounds
4 medium cloves garlic, minced
½ teaspoon dried thyme
8 cups vegetable broth (or equivalent amount of vegetable bouillon and water)
1 bay leaf
8 ounces (half a 16-ounce package) of your favorite pasta
¾ teaspoon dried dill
8 ounces (half a 16-ounce block) extra-firm tofu, drained and sliced into small cubes
1 tablespoon chopped fresh parsley
1. In a large soup pot over medium-high heat, heat the olive oil. Add the onion, celery, carrots, garlic, and thyme and sauté until the onion becomes translucent, about 5 minutes.
2. Add the vegetable broth and the bay leaf and bring to a rolling boil. Allow to boil for at least 5 minutes.
3. Add the uncooked pasta to the pot and continue boiling until the pasta is cooked (using the cooking time suggested on your package of pasta).
4. As soon as the pasta is tender, remove the pot from heat, remove the bay leaf, and stir in the dill and tofu. Serve garnished with a sprinkle of fresh parsley.
Friendly Suggestion: If you like firmer tofu, which better replicates that chicken mouthfeel, you can bake the tofu with ½ teaspoon of salt and ½ teaspoon of ground black pepper at 425 degrees F for 10 to 15 minutes before adding it to the soup.
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