Sarah's Tofu Noodle Soup Recipe -
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
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  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.

Nov 07, 2013

Unreal. I can't believe there's only 2 tbs of butter in this! I forwent the raisins like a few others. I also didn't have the fake chicken broth so I used 6 chicken flavored bullion cubes (fake chicken, vegetarian cubes). I also used only 10 cups of water, added another cup of egg noodles, and the last of my frozen peas (about a cup and a half) it came out just the right consistency. Holy smokes, the flavor is great and it made my kitchen smell wonderful! Thanks so much!

Oct 15, 2013

I absolutely LOVE this recipe! I made it last night for a Monday night dinner and not only is it easy enough for a weeknight, but my husband loved it. I used the dumpling noodles, which I love anyway, and used vegetable broth because I couldn't find the kind called for in the recipe. I added more salt because my broth didn't have a whole lot. As for the other seasonings, I really only used the poultry seasoning and black pepper (and a bit of thyme.) I also added peas because I thought they looked pretty. And one more change - I sauteed the tofu with the veggies for just a bit to give it some flavor. My husband usually HATES celery, so I left it big enough for him to pick out but he wound up liking it. I didn't have to use the cornstarch mixture, but I could see how it would be a nice thickening agent if your soup was thin. I will most certainly be making this recipe again and again this fall and winter, especially since I keep most of the ingredients on hand. A soup that's this easy is always nice to have in the arsenal. Thanks for a fantastic recipe!!


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  • 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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