This healthy Tofu Noodle Soup is pure comfort food in a bowl. Warm up with this easy meal on a cold Winter day.
It's that time of year when many people warm up with a bowl of their favorite soup, myself included. Nothing says comfort food like a bowl of 5 Ingredient Curry Peanut Pumpkin Soup.
Today I decided to switch out my normal creamy soups for a vegetable noodle soup with tofu. It's similar to a chicken noodle soup, but with Savory Baked Tofu instead of chicken.
I started with a mirepoix, which is just a fancy way of saying onions, celery, and carrots. To that I added vegetable broth, thyme, and a bay leaf.
Then I added the noodles and cooked them in the broth. For serving, I included a few options. You could use all of them, a couple, or none at all.
My favorites are nutritional yeast, lemon juice, and chopped parsley. Red pepper flakes are good too, especially if you're feeling under the weather.
Storage
This vegan soup will last 5 days in an airtight container in the fridge.
Tips
- Make the Savory Baked Tofu the day before to make things easy on yourself. Better yet, double the batch and use the extra for salads and sandwiches for your lunch.
- Chop or crumble the baked tofu, depending upon how you like it.
- There's no need to cook the noodles ahead of time. Cook them in the vegetable broth for less cleanup.
- Start with less thyme than I have listed and taste it to see how you like it. If you don't like the taste a bay leaf imparts, leave it out.
- Add more or less broth depending upon how you like it.
Vegan Soup and Chili Recipes
- 3 Ingredient Vegan Chili
- 5 Ingredient Sun-dried Tomato Soup
- Black Bean and Corn Chili
- Vegan Tortilla Soup
Recipe
This vegan chicken noodle soup recipe is the one you'll want in your repertoire for the cold months of the year.
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Tofu Noodle Soup
Ingredients
- 1 medium onion, chopped (1 cup)
- 1 garlic clove, minced
- 2 celery stalks, chopped (about 1 cup)
- 2 carrots, chopped (1 cup)
- 2 tablespoons olive oil
- 6 cups low sodium vegetable broth
- ¾ teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons low sodium gluten free tamari
- 8 ounces brown rice fusilli pasta (or your favorite)
- Salt and pepper
- 1 batch Savory Baked Tofu chopped or crumbled
For Serving (optional)
- Lemon wedges
- Chopped parsley
- Nutritional yeast
- Red pepper flakes
Instructions
- Place a large stockpot over medium heat and add olive oil. Add chopped onion, garlic, celery, and carrots. Cook for about 5 minutes, until vegetables are softened.
- Add vegetable broth, thyme, bay leaf, tamari, and salt and pepper. Bring to a boil, then add noodles. Cook for 7-10 minutes (or according to package directions). The last 2-3 minutes, add the Savory Baked Tofu to heat it through.
- Pull out bay leaf. Serve with lemon wedges and chopped parsley, if desired.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Builddaysis.Com says
In creating this vegan tofu noodle soup, I used a mixture of olive oil with just a little bit of coconut oil to improve the mouthfeel. To the broth, I also added some soy sauce and nutritional yeast, to make up for the umami flavor lost to making this meatless. And finally, to give the tofu more of an irregular shape, I smashed it slightly before chopping it into chunks that I then roasted. We felt like this gave it a little more of a classic look, but it s totally optional. Aside from that, the ingredients probably look familiar to you. Just go into zen mode chopping a few veggies and your vegan chicken noodle soup alternative will be ready in no time. Packed with veggies, vitamins, fiber, and protein too, this is a comforting vegetarian soup for colds, or just for somebody who wants a tasty bowl of food ??