Tofu Noodle Soup
Yield: 6 Servings  VG, VN, DF, EF

1/2 lb Firm tofu 2 c Noodles made without egg 5 c Vegetable stock or bouillon 1 md Carrot; chopped 1 Celery rib, with leaves -1 md Onion; chopped 2 Garlic cloves; minced 1/2 ts Dried marjoram

1/2 ts Dried thyme 1/2 ts Rubbed sage- chopped 1 Bay leaf 1 ts Fine sea salt 1/4 ts Freshly ground black pepper 1 lb Fresh peas; shelled, -OR- 1 c -(thawed) frozen peas 1/2 c Finely chopped fresh parsley

Drain and rinse the tofu. Put the tofu in a plastic bag or container, close it tightly, and freeze until the tofu is frozen hard. Remove the bag or container from the freezer and put it in a bowl of hot water, or let the tofu thaw at room temperature. Gently squeeze the water from the tofu, using your hands, and then squeeze it dry between two towels. Cut the tofu into 1/2-inch cubes.

In a large pot of lightly salted boiling water, cook the noodles just until tender, about 8 minutes. Drain, rinse well under cold running water, and drain again.

In a large pot of lightly salted boiling water, cook the noodles just until tender, about 8 minutes. Drain, rinse well under cold running water, and drain again.

In a large pot, combine the vegetable stock, carrot, celery, onion, garlic, marjoram, thyme, sage, bay leaf, salt, and pepper. Bring to a simmer over medium heat and cook for 5 minutes.

Stir in the cubed tofu, peas, and parsley, return to a simmer, and cook for 2 minutes. Stir in the cooked noodles and bring just to a simmer. Remove the bay leaf and serve immediately.

"A light yet satisfying lunch soup with subtle flavours that linger. Quick and easy to make; not a lot of preparation. Not too expensive."

Miss Lizzy, tester

Fall 2001 Vegetarian Page
www.recipenet.org

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Last modified: April 09, 2002