Tofu Noodle Soup

Name: Tofu Noodle Soup recipe
Prep time: 20 min
Cook time: 30 min
Yield: 8 servings
Cuisine: Global
Ingredients: 1 tablespoon vegetable oil; 4 cups quartered red potatoes; 1 (14 ounce) package extra-firm tofu, cubed; 1 sweet yellow onion, chopped; 2 carrots, chopped; 2 stalks celery, chopped; 2 cloves garlic, minced; 4 cups water; 2 cubes vegetable bouillon; 1 (12 ounce) package fine egg noodles; 1 ½ cups broccoli florets; 1 cup frozen peas; 2 tablespoons chopped fresh parsley; ½ teaspoon ground black pepper, or to taste

by Francisca Gimenez 1 year ago

3.5 (2)

30 minutes

304.6 kcal

50.6 g carbs

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Description

A simple and delicious twist on the traditional chicken noodle soup.

Ingredients

1 tablespoon vegetable oil
4 cups quartered red potatoes
1 (14 ounce) package extra-firm tofu, cubed
1 sweet yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
4 cups water
2 cubes vegetable bouillon
1 (12 ounce) package fine egg noodles
1 ½ cups broccoli florets
1 cup frozen peas
2 tablespoons chopped fresh parsley
½ teaspoon ground black pepper, or to taste

Directions

1. Heat vegetable oil in a large stockpot over medium heat; stir in potatoes, tofu, yellow onion, carrots, celery, and garlic. Cook and stir until vegetables are soft, about 10 minutes.
2. Pour water into stockpot, and add vegetable bouillon cubes; cover and bring to boil. Stir in egg noodles, broccoli florets, peas, parsley, and pepper; reduce heat to low, cover, and simmer until egg noodles are cooked through and broccoli is tender, about 15 minutes.

Nutrition Facts

serving: 8 servings

calories: 304.6 kcal

carbohydrates: 50.6 g

protein: 13.3 g

saturated fat: 1.2 g

cholesterol: 35.3 mg

sodium: 71.4 mg

fiber: 5.1 g

sugar: 4.8 g