Tasty Tuesday - Tofu Noodle Soup

Why, oh why, am I eating soup when its 95 degrees outside?? Because Patrick likes this soup enough to eat it in 95 degrees. This was a great soup in my first trimester since it is easy on the tummy. Plus, it is a very quick-cooking soup. I used Tyler Florence's Chicken Noodle Soup Recipe and just took out the chicken and added tofu! (BTW, my broth was not green in person. I think its just the red bowl.)

Tofu Noodle Soup

1-2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs (I used dried)
1 bay leaf
2 quarts no-chicken stock*
8 ounces dried wide egg noodles (we found whole-wheat)
1 package of tofu, pressed
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped


Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the tofu, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

*The brand, Imagine, makes a great no-chicken broth that is vegetable based but it does taste a lot like chicken broth. Otherwise you can just use veggie broth.