Vegan “Chicken” Noodle Soup with Tofu

Nothing warms the heart quite like a bowl of homemade soup, especially when it’s filled with comforting flavors and vibrant ingredients. Vegan "chicken" noodle soup brings to mind a cozy kitchen where the air fills with the aroma of sautéing vegetables and spices. This dish evokes memories of gathering around the table with loved ones, sharing stories, and savoring each delicious bite.

The great thing about this Vegan "Chicken" Noodle Soup with Tofu is its simplicity and healthfulness. This recipe uses tofu as the protein source, making it hearty and satisfying while remaining plant-based. With tender noodles, fresh vegetables, and warm broth, this soup embodies comfort in every spoonful.

Creating a meal from scratch has always been a passion, and sharing these moments with family and friends makes them even more special. Using just a few ingredients, you can whip up a nourishing dish that feels like a warm hug, perfect for any occasion.

As we dive into this culinary adventure, you’ll discover how easy it is to make a seemingly complex dish using tofu and delightful seasonings. Let’s explore how to create this warming Vegan "Chicken" Noodle Soup and enjoy the flavors that come together beautifully.

The Basics of Vegan "Chicken" Noodle Soup

Fundamentals

To make a great Vegan "Chicken" Noodle Soup, start with quality ingredients that will bring flavors to life. The stars of this dish include firm tofu, fresh vegetables, and good broth. The tofu adds a protein-rich base, while the vegetables provide color, texture, and nutrients.

This recipe uses extra-firm tofu, ensuring it holds its shape during cooking. The crispy texture of the tofu pairs wonderfully with the tender noodles and the flavorful broth. Plus, the addition of garlic, bouillon cubes, and spices infuses the soup with warmth and depth.

Preparation/Setup

Setting up for your soup is easy and fun. Begin by gathering all your ingredients, such as the tofu, soy sauce, carrots, and celery. Afterward, chop the tofu into 1-inch cubes and marinate it in soy sauce for 5 minutes. This step will enhance the tofu’s flavor.

While the tofu marinates, take the time to chop your vegetables. Slicing onions, carrots, and celery not only preps the dish but also fills your kitchen with wonderful aromas. Preparing these ingredients ahead of time helps streamline the cooking process.

Ingredients

For your Vegan "Chicken" Noodle Soup, you’ll need the following ingredients:

• 14 ounces extra-firm tofu, cubed
• 2 tablespoons soy sauce
• 1/4 cup olive oil (1 tablespoon for tofu, rest for soup)
• 1 onion, chopped
• 4 carrots, sliced
• 2 celery ribs, sliced
• Salt (to taste)
• 6 garlic cloves, crushed
• 10 cups water
• 3 bouillon cubes
• 2 bay leaves
• 1/2 teaspoon black pepper
• 2 tablespoons dried parsley
• 1/4 teaspoon cayenne pepper
• 8 ounces noodles
• 1 tablespoon lemon juice

Directions

Begin by chopping your tofu and marinating it in soy sauce for five minutes. In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the marinated tofu cubes when the oil shimmers, and cook until browned on all sides. Once browned, set the tofu aside.

In a Dutch oven, add the remaining olive oil and sauté the chopped onion, sliced carrots, and celery for 4 to 5 minutes. Season with a pinch of salt to enhance the flavors. Add in the crushed garlic and cook for 30 seconds until fragrant.

Next, pour in the water and add the bouillon cubes, bay leaves, black pepper, dried parsley, and cayenne pepper. Bring the mixture to a boil, then reduce the heat and let it simmer covered for 15 minutes.

Once the broth simmers, add the noodles and cooked tofu into the pot. Increase the heat to medium-high, bringing the soup back to a boil. Cook for about 10 minutes or until the noodles reach al dente. Finally, stir in the lemon juice for that zesty finish.

Mastering Your Vegan "Chicken" Noodle Soup

Technique

Cooking a nourishing soup requires proper technique, especially when it comes to flavor layering. Sautéing the vegetables first helps to release their natural sweetness, creating a flavor base. The shimmering olive oil indicates it’s ready for the tofu, which absorbs the essence of the sautéed veggies and seasonings.

If you’re using an air fryer for the tofu, toss it with a bit more olive oil and cook at 400°F for 10 minutes. This method gives extra crispiness that contrasts nicely with the creamy texture of the broth. You can also experiment with different cooking methods based on your preference for texture and flavor.

Tips/Tricks

Here are a few tricks to enhance your Vegan "Chicken" Noodle Soup even further. Feel free to adjust the amount of cayenne pepper for a spicier kick or add fresh herbs at the end to elevate freshness.

If the broth seems too bland, adding another bouillon cube or more salt can improve the flavors. You might also consider stirring in a tablespoon of miso paste for added umami.

Experiment with different vegetables or noodles. Quinoa or rice noodles can easily replace traditional egg noodles for a healthier twist.

Perfecting the Results

Achieving the Right Consistency

To perfect your Vegan "Chicken" Noodle Soup, pay attention to the consistency of the broth and noodles. The key is to have a well-balanced broth—not too watery, but also not overly thick.

If the broth reduces too much while simmering, feel free to add a bit more water or vegetable broth to loosen it up. For a heartier soup, consider adding more noodles or tofu to bulk it up.

Troubleshooting and Variations

Should you face any issues while cooking, do not hesitate to adjust. If the soup lacks depth, a splash of lemon juice or vinegar can enhance the flavors. Not everyone enjoys strong herbal notes, so you can leave out parsley or cayenne based on your taste preferences.

Feel free to include other vegetables, such as spinach or peas, for extra nutrition and flavor. If you’re looking for a more complex taste, a dash of liquid smoke can impart a rich, savory flavor that brings satisfaction.

Serving and Storing Your Soup

Presentation

When it’s time to serve your Vegan "Chicken" Noodle Soup, consider garnishing it with fresh parsley or herbs of your choice. A sprinkle of black pepper before serving can also enhance visual appeal. Present it in warm bowls to keep the soup hot, and don’t forget the crusty bread for dipping!

Pairings and Storage

This delicious soup pairs wonderfully with hearty bread, a simple salad, or a plate of roasted vegetables. You can easily store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to maintain the right consistency.

You can also freeze your soup for up to 2 months. If freezing, omit the noodles before storing, as they can become mushy. Cook fresh noodles separately when you’re ready to enjoy the soup again.

Vegan "Chicken" Noodle Soup brings together the warmth and comfort of a home-cooked meal without any guilt. With simple ingredients and a focus on technique, you create a dish that nourishes the body and soul. The combination of tofu, vegetables, and savory broth makes every bowl a delicious reminder of the joys of cooking and sharing food with those you love. Whether for a cozy night in or a gathering with friends, this soup serves as a reassuring hug in a bowl.

Vegan Chicken Noodle Soup with Tofu

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• Author: emma
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A comforting and nourishing vegan noodle soup featuring tofu, fresh vegetables, and a flavorful broth, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 14 ounces extra-firm tofu, cubed
• 2 tablespoons soy sauce
• 1/4 cup olive oil (1 tablespoon for tofu, rest for soup)
• 1 onion, chopped
• 4 carrots, sliced
• 2 celery ribs, sliced
• Salt (to taste)
• 6 garlic cloves, crushed
• 10 cups water
• 3 bouillon cubes
• 2 bay leaves
• 1/2 teaspoon black pepper
• 2 tablespoons dried parsley
• 1/4 teaspoon cayenne pepper
• 8 ounces noodles
• 1 tablespoon lemon juice

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Instructions

1. Chop tofu into 1-inch cubes and marinate in soy sauce for 5 minutes.
2. In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat and add marinated tofu, cooking until browned on all sides. Set aside.
3. In a Dutch oven, add remaining olive oil and sauté chopped onion, sliced carrots, and celery for 4 to 5 minutes. Add a pinch of salt.
4. Add crushed garlic and cook for 30 seconds until fragrant.
5. Pour in water and add bouillon cubes, bay leaves, black pepper, dried parsley, and cayenne pepper. Bring to a boil, then simmer covered for 15 minutes.
6. Add noodles and cooked tofu to the pot, increase heat to medium-high and bring back to a boil. Cook for about 10 minutes or until noodles are al dente.
7. Stir in lemon juice just before serving.

Notes

For added crispiness, consider using an air fryer for the tofu. Adjust seasoning to taste based on personal preference.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 6g
• Sodium: 850mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 15g
• Cholesterol: 0mg

Keywords: Vegan, Soup, Comfort food, Tofu, Noodles, Healthy