I was under the weather this weekend and wanted some soup. Since I’ve been vegetarian for almost 20 years now (whoa!), chicken noodle soup hasn’t been my comfort food in quite a while. I came up with this recipe a few years ago, and love that it’s simple to make up (great when you’re feeling blah), contains only ingredients I always have on hand, and is light but tasty. Not a tofu fan? Simply leave it out, scramble some eggs and pour in for some protein, or add chopped cooked chicken if you’re a meat eater.
Tofu Noodle Soup
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 inch peeled ginger, minced (or 1/2 tsp powdered)
- 2 medium carrots, diced
- 1 block tofu, drained and cut into small cubes
- 6 cups vegetable broth
- 1 lb bag frozen chopped broccoli or spinach
- 1 tbsp miso (optional)
- 1/2 lb spaghetti or udon noodles, cooked according to directions and drained
- Sriracha (optional)
Heat oil in a large pot over medium heat. Add onions, and cook until soft and translucent, about 5 minutes. Add garlic, ginger and carrots, and cook until soft and fragrant, about 5 more minutes. Add broth and tofu, bring to a simmer, and cook covered until all the vegetables are tender, 10 to 15 minutes. Stir in frozen veggie of choice and miso, cover and cook until warmed through, about 5 more minutes. Serve over noodles with sriracha. Makes 6 to 8 servings.