soup and such

simple, fresh vegetarian soups and more

tofu noodle soup

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There were some sniffles around here last weekend. That meant lots of tea with honey, some much-needed rest, and a big pot of tofu noodle soup. This is our go-to homemade soup when someone is feeling under the weather. It’s super easy, so you can make it without too much thinking, a necessary requirement when you’re sick, right? Plus, there’s tofu for protein to keep up your strength. This is the vegetarian’s version of chicken noodle soup. It’s a gentle soup, nothing aggressive, perfect for healing, restoring, and slurping while under blankets in front of the TV.

cozy tofu noodle soup

Here’s my ingredient-splattered copy of this recipe I keep tucked into my kitchen notebook. The method is so simple, I just keep a list of what goes in the pot and how much. I’m very flexible on the veggies. I always stick to the carrot-celery-onion combo as a base and then I toss in whatever else is in the fridge. This time I added some chopped yellow squash and green beans. The green beans were especially tasty.

the recipe

Tuck this recipe away for the next time you’re feeling a little run down. It’s a good one to know about. I hope you all have a wonderful (and healthy) start to your week! ~Inge

Really easy tofu noodle soup
Adapted from this recipe on

As mentioned, I often add 1-2 cups more veggies to this soup, depending on what’s in the fridge. This recipe is a good base, so feel free to change up the veggies and use what you like or what you have. Also, I typically use dried spices for this soup (with the exception of fresh parsley). If you’re thinking of using fresh herbs instead, you should do it. I’m sure it would taste even better. 


2 tablespoons butter
2 cups chopped carrots
1 ½ cups chopped onion
1 ½ cups sliced celery
2 teaspoons minced garlic
10-12 cups veggie broth
1 container of tofu, drained, pressed, and cubed
2 cups egg noodles
½ cup chopped fresh parsley
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon each of poultry seasoning, dried thyme, rosemary, and marjoram
¼ teaspoon freshly-ground pepper
3 tablespoons cornstarch mixed with 1-2 tablespoons water


  1. Melt butter in large soup pot. Add veggies and cook about 10 minutes. Add broth and bring to boil.
  2. Then add tofu, spices, and noodles.
  3. Mix cornstarch with water in small bowl and stir into soup.
  4. Simmer for about 30 minutes. Add fresh parsley right before eating. Enjoy and feel better!

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