How to Make Tofu Noodle Soup - A Step-by-Step Guide

If you're looking for a comforting and satisfying meal that's also healthy and delicious, look no further than this Tofu Noodle Soup recipe. Packed with protein, vegetables, and flavorful broth, this soup is perfect for a cozy night in or to warm you up on a chilly day. Whether you're a tofu lover or just looking to add more plant-based meals to your diet, this soup is sure to become a new favorite.

One of the best things about this Tofu Noodle Soup is how customizable it is. You can ...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • 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

    305 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 35mg
    • Sodium: 71mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 13g
    • Vitamin C: 29mg
    • Calcium: 226mg
    • Iron: 6mg
    • Potassium: 712mg