Tofu Noodle Soup
8 servings
Ingredients
1 tablespoon vegetable oil
4 cups quartered red potatoes
1 (14 ounce) package extra-firm tofu, cubed
1 sweet yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
4 cups water
2 cubes vegetable bouillon
1 (12 ounce) package fine egg noodles
1 ½ cups broccoli florets
1 cup frozen peas
2 tablespoons chopped fresh parsley
½ teaspoon ground black pepper, or to taste
Instructions
Step 1
Heat vegetable oil in a large stockpot over medium heat; stir in potatoes, tofu, yellow onion, carrots, celery, and garlic. Cook and stir until vegetables are soft, about 10 minutes.
Step 2
Pour water into stockpot, and add vegetable bouillon cubes; cover and bring to boil. Stir in egg noodles, broccoli florets, peas, parsley, and pepper; reduce heat to low, cover, and simmer until egg noodles are cooked through and broccoli is tender, about 15 minutes.
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