Tofu Noodle Soup

This week our house was hit with both tummy and cold viruses. At the time I wanted so badly to comfort my family with some old-fashioned chicken noodle soup. I decided that this weekend I would find a recipe that sounded tasty so I could whip this up next time any of us felt under the weather. I found this recipe and know for sure I will make it again.

2 teaspoons white wine vinegar

1 tablespoon liquid aminos (or soy sauce)

1/2 cup vegetable broth

1 teaspoon olive oil

.5 teaspoon ground sage

.5 teaspoon ground marjoram

1/4 teaspoon nutmeg

1/2 teaspoon black pepper

.5 teaspoon liquid smoke

2 tablespoons water

2 leeks finely chopped using barely any green parts

3 celery stalks finely chopped

2 carrots finely chopped

3/4 teaspoon minced garlic

1 cup dry white wine

1 bay leaf

7 cups vegetable broth

1 teaspoon lemon juice

1 cup water

6 oz. rotini pasta

1/4 teaspoon salt

1/4 teaspoon pepper

fresh chopped parsley

1 lb extra firm sprouted tofu (drained by slicing block in half and layering between paper towels. Cover with cast-iron skillet to let paper towels absorb liquid for 20 minutes)

During the 20 minutes that the tofu drains, preheat oven to 400. In a medium bowl whisk together the first 9 ingredients and set aside. This is your marinade for the tofu.

Over medium heat cook the leeks, celery, carrots and garlic in 2 tablespoons of water until soft, stirring constantly to not burn. Once the vegetables are soft add the white wine. Cook for 5 minutes, stirring occasionally. Add broth, 1 cup water, lemon juice and bay leaf. Let simmer during next steps.

Cut tofu into small cubes and toss in the marinade, set for 20 minutes. Line a large cookie sheet with parchment paper. When the tofu is done marinating lay out on prepared cookie sheet and bake until lightly browned, about 30 minutes. Turn halfway.

Once tofu is done baking, add to the soup along with the 6 oz of rotini. Bring to boil and let boil for 8 minutes. Add salt and pepper. Remove bay leave. Serve up in bowls and sprinkle with fresh chopped parsley. SO GOOD!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s