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TOFU NOODLE SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian
Vegetables
Amount Measure Ingredient -- Preparation Method
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1/2 lb Firm tofu
2 c Noodles made without egg
5 c Vegetable stock or bouillon
1 md Carrot -- chopped
1 Celery rib, with leaves
-- chopped
1 md Onion -- chopped
2 Garlic cloves -- minced
1/2 ts Dried marjoram
1/2 ts Dried thyme
1/2 ts Rubbed sage
1 Bay leaf
1 t Fine sea salt
1/4 ts Freshly ground black pepper
1 lb Fresh peas -- shelled, -OR-
1 c -(thawed) frozen peas
1/2 c Finely chopped fresh parsley
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.
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 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.
Source: May All Be Fed - by John Robbins (including
recipes by Jia Patton and Friends) Typed for you by
Karen Mintzias
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