Best 3 Sarahs Tofu Noodle Soup Recipes

ASIAN TOFU NOODLE SOUP

Asian Tofu Noodle Soup image

Ginger, garlic and sherry jazz up this soup loaded with veggies and noodles. We like to accent ours with peanuts and green onions. -Diana Rios, Lytle, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
1/2 pound sliced fresh mushrooms
1 carton (32 ounces) reduced-sodium chicken broth
1/4 cup sherry or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
7 ounces firm tofu, drained and cut into 1/2-inch cubes
1 cup fresh snow peas, julienned
1 large carrot, shredded
2 green onions, thinly sliced
8 ounces uncooked Chinese egg noodles or uncooked spaghetti
Optional: Finely chopped peanuts and additional green onions

Steps:

In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant., Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender., Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Pour soup over noodles. If desired, sprinkle with peanuts and green onions.

Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1961mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

SARAH'S TOFU NOODLE SOUP

Sarah's Tofu Noodle Soup image

Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to.

Provided by Sarah Dipity

Categories Noodle Soup

Time 55m

Yield 4

Number Of Ingredients 18

Ingredients

2 tablespoons butter
2 cups sliced carrots
1 ½ cups chopped onion
1 ½ cups chopped celery
1 ½ teaspoons minced garlic
12 cups vegetarian chicken-flavored broth
2 cups egg noodles
1 (14 ounce) container extra-firm tofu, drained and cubed
¼ cup raisins
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon poultry seasoning
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon dried marjoram
¼ teaspoon black pepper
¼ cup cornstarch
3 tablespoons cold water

Steps:

Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.

Nutrition Facts : Calories 357.9 calories, Carbohydrate 49 g, Cholesterol 29 mg, Fat 12.9 g, Fiber 5 g, Protein 17.1 g, SaturatedFat 4.5 g, Sodium 1484.3 mg, Sugar 13 g

SARAH'S TOFU NOODLE SOUP

Sarah's Tofu Noodle Soup image

Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to.

Provided by Sarah Dipity

Categories Noodle Soup

Time 55m

Yield 4

Number Of Ingredients 18

Ingredients

2 tablespoons butter
2 cups sliced carrots
1 ½ cups chopped onion
1 ½ cups chopped celery
1 ½ teaspoons minced garlic
12 cups vegetarian chicken-flavored broth
2 cups egg noodles
1 (14 ounce) container extra-firm tofu, drained and cubed
¼ cup raisins
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon poultry seasoning
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon dried marjoram
¼ teaspoon black pepper
¼ cup cornstarch
3 tablespoons cold water

Steps:

Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.

Nutrition Facts : Calories 357.9 calories, Carbohydrate 49 g, Cholesterol 29 mg, Fat 12.9 g, Fiber 5 g, Protein 17.1 g, SaturatedFat 4.5 g, Sodium 1484.3 mg, Sugar 13 g