Melt the butter in a large, heavy-bottomed stock pot.

Add the onion, celery, and a pinch of kosher salt. Cook over medium-high heat for 5-7 minutes, or until celery softens and onions look translucent.

Stir in the vegetable broth, vegetable bouillon, and kosher salt.

Bring to a boil, then reduce heat to medium-low. Add the corn and crumbled tofu and simmer, uncovered, for 5 minutes.

Stir in the egg noodles and cook for 6-8 minutes more, or until just barely tender.

Remove from heat. Stir in the hard-boiled eggs and parsley. Season with kosher salt and ground black pepper, to taste.

Ladle into bowls and garnish with additional chopped parsley. Serve hot.

Store leftover vegetarian chicken corn soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.