- 2 tablespoons butter
- 2 cups sliced carrots
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped celery
- 1 1/2 teaspoons minced garlic
- 12 cups vegetarian chicken-flavored broth
- 2 cups egg noodles
- 1 (14 ounce) container extra-firm tofu, drained and cubed
- 1/4 cup raisins
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon black pepper
- 1/4 cup cornstarch
- 3 tablespoons cold water
- Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
- Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
03/08/2017
recipepes.com
Sarah's Tofu Noodle Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
