Description
A comforting and nourishing vegan noodle soup featuring tofu, fresh vegetables, and a flavorful broth, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Chop tofu into 1-inch cubes and marinate in soy sauce for 5 minutes.
- 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.
- 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.
- Add crushed garlic and cook for 30 seconds until fragrant.
- 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.
- 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.
- 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
