I was sort of sick, I got my girlfriend sort of sick, something had to be done. Sure we took the usual tips to heart, drink plenty of water, get a good nights sleep, take vitamin C, but we needed more. And what is more stereotypical than a fresh, steaming hot bowl of chicken noodle soup. The problem is only I will eat chicken noodle soup, so what to do? Substitute vegetable stock and tofu. I tried to stay true to chicken noodle soup, using a mirepoix, egg noodles, and fresh herbs. The result was satisfying and seeing as how neither of us are sick anymore, I’m going to go ahead and credit the soup for that, too. The soup was reminiscent of it’s original inspiration and a great vegetarian substitute that is soothing yet light, a vegetarian comfort food for those sickly times, or those cold nights when a bellyful of warm soup makes you forget it’s 10 degrees outside.
Tofu should marinate for at least half an hour and can be browned by roasting or sauteing just make sure the saute pan is hot when you begin cooking the tofu to properly caramelize the surface. I think cooking the noodles separately is the way to go, ensures that the noodles are cooked properly and is much more friendly for leftovers, simply pour heated up soup over noodles and you’re good to go. Salt makes things taste better so season throughout, but don’t make it too salty! Season to taste throughout for best results.
Tofu “Chicken” Noodle Soup – 2-4 servings
- 1/2 pound extra firm tofu, small cube
- 1/2 onion, diced
- 2 carrots, diced
- 2celery stalks, diced
- 32 ounces vegetable stock
- 1/2 tbsp fresh thyme, chopped
- 1/2 tbsp fresh sage, chopped
- 1/2 tbsp fresh rosemary, chopped
- 1 tbsp garlic, half for marinade half for soup
- 1 bay leaf
- juice 1/2 lemon
- 1 tbsp soy sauce
- 2 tbsp olive oil
- 1/2 package egg noodles, cook al dente according to instructions
- fresh parsley
- salt and pepper
Marinate tofu in soy sauce, 1 tbsp olive oil, garlic, salt and pepper, a little bit of the fresh spices and a little bit of the lemon. Heat olive oil in soup pot, add onions, carrots, and celery, salt and pepper. Cook 5 minutes, until softened. Add garlic, sage, rosemary, thyme, and bay leaf and cook for 2 minutes. Add veggie stock and salt and pepper, bring to a boil, and simmer about 10-15 minutes. Meanwhile, heat a saute pan and brown the tofu on both sides. Add tofu to soup and cook for another five minutes. Put al dente noodles in bottom of bowl then ladle soup over noodles, garnish with parsley and freshly ground pepper and salt. Season throughout and taste for best results.