Tofu Noodle Soup

Name: Tofu Noodle Soup
Yield: 6
Ingredients: 1/2 lb Firm tofu; 2 cups Egg-free noodles; 5 cups Vegetable stock or bouillon; 1 ea medium Carrot, chopped; 1 ea Celery rib, with leaves; 1 ea medium Onion, chopped; 2 ea Garlic cloves, minced; 1/2 tsp Dried marjoram; 1/2 tsp Dried thyme; 1/2 tsp Rubbed sage; 1 ea Bay leaf; 1 tsp Fine sea salt; 1/4 tsp Freshly ground black pepper; 1 lb fresh or 1 cup frozen Fresh peas, shelled (or frozen peas, thawed); 1/2 cup Finely chopped fresh parsley

September 22, 2001 Other Contributors

About

A light yet satisfying lunch soup with subtle flavours that linger. Quick and easy to make; not a lot of preparation. Not too expensive.

Miss Lizzy, Tester

Ingredients

Firm tofu		1/2 lb
Egg-free noodles		2 cups
Vegetable stock or bouillon		5 cups
Carrot, chopped		1 ea medium
Celery rib, with leaves		1 ea
Onion, chopped		1 ea medium
Garlic cloves, minced		2 ea
Dried marjoram		1/2 tsp
Dried thyme		1/2 tsp
Rubbed sage		1/2 tsp
Bay leaf		1 ea
Fine sea salt		1 tsp
Freshly ground black pepper		1/4 tsp
Fresh peas, shelled (or frozen peas, thawed)		1 lb fresh or 1 cup frozen
Finely chopped fresh parsley		1/2 cup

Preparing the Tofu

Drain and rinse the tofu. Put the tofu in a plastic bag or container, close it tightly, and freeze until the tofu is frozen hard.
Remove the bag or container from the freezer and put it in a bowl of hot water, or let the tofu thaw at room temperature.
Gently squeeze the water from the tofu, using your hands, and then squeeze it dry between two towels.
Cut the tofu into 1/2-inch cubes.

Making the Soup

In a large pot of lightly salted boiling water, cook the noodles just until tender, about 8 minutes. Drain, rinse well under cold running water, and drain again.
In a large pot, combine the vegetable stock, carrot, celery, onion, garlic, marjoram, thyme, sage, bay leaf, salt, and pepper. Bring to a simmer over medium heat and cook for 5 minutes.
Stir in the cubed tofu, peas, and parsley, return to a simmer and cook for 2 minutes. Stir in the cooked noodles and bring just to a simmer.
Remove the bay leaf and serve immediately.