Sarah's Tofu Noodle Soup Recipe - Allrecipes.com
Sarah's Tofu Noodle Soup Recipe
  • READY IN 55 mins

Sarah's Tofu Noodle Soup

Recipe by  

"Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
  2. Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 05, 2011

This is my recipe. After making this several times since writing the recipe, I've found that: I like chicken flavored vegetable broth by Orrington Farms the best; it's ok to use minced garlic from a jar; add 1/2 cup more celery; add herbs/spices before boiling; decrease water to 10 cups; increase noodles to 3 cups (I like the dumpling style noodles); and decrease cooking time to 20-30 minutes. The cornstarch/water mixture is optional. Oh, you may need to add salt to taste depending on the sodium content of your broth. And this is probably more like 6-8 servings. :)

 
Most Helpful Critical Review
Feb 22, 2010

This is a nice simple soup that i enjoyed and will make again. I have a warning for all people who read these reviews though. Keep the broth at 12 cups if you use egg noodles. I reduced the broth to 8 cups and those noodles soaked it right up. after two bowls there wasn't any broth left! Thanks for a good recipe. I will make it with my own vegetable stock next time to reduce the sodium and keep it at 12 cups.

 
Jan 26, 2009

it was really good as a base soup, although i admit that i had to make a few adjustments. i added lots of green vegetables and only kept the water/stock to 6 cups, not 12. in making it i really feel that 12 cups would make it way too thin.

 
Nov 19, 2009

This soup is great! I put in 10 cups of water based on other suggestions here, but 12 cups would have been just right (the egg noodles soak up a lot of the liquid). I stopped eating meat last year and now I won't even miss chicken noodle soup!

 
Feb 02, 2010

This soup is fantastic. I have made it a couple of times now and absolutely love it. The first time I made it I followed the ingredients exactly. The scond time I made it , I altered it slightly. I added a little more cornstarch to thicken it up a bit and used two cloves of garlic. and a little extra carrots and raisins. I will be making this on a regular basis .

 
Apr 27, 2009

This is a good soup recipe. Nothing too fancy, but very tasty. I made it once with the raisins, and once without. It is good both ways, but I think I prefer it without. The raisins give a very interesting sweet taste, and is definitely worth a try.

 
Mar 17, 2011

Love this soup! I always make extras for leftovers and plenty to freeze for later.

 
Nov 05, 2012

My first time cooking with tofu and it was a success. My family liked it too!

 

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Nutrition

  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 49 g
  • 16%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 1484 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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