Recipe by sarah
"Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
1 1/2 cups
1 1/2 teaspoons
vegetarian chicken-flavored broth
1 (14 ounce) container
extra-firm tofu, drained and cubed
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. :)
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.
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.
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!
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 .
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.
Love this soup! I always make extras for leftovers and plenty to freeze for later.
My first time cooking with tofu and it was a success. My family liked it too!
* Percent Daily Values are based on a 2,000 calorie diet.
Sarah's Tofu Noodle Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 116
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch Chef John make a simple, soothing chicken noodle soup.
See how to make hearty chicken noodle soup in just 30 minutes.
See how to make a savory, 5-star chicken noodle soup.