Description
A vegetarian chicken noodle soup recipe, for those who prefer their chicken noodle soup without the chicken!
Ingredients
1–2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, sliced
2 medium (6-7-inch) carrots, peeled and sliced
3 cloves garlic, peeled and minced
1.65 liters water (7 cups)
2 vegetable bouillon cubes
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon fresh thyme leaves
1 bay leaf
125 grams ready-to-use tofu, crumbled (about 1 cup)
85 grams pasta stars, or other tiny pasta shapes (1/2 cup uncooked pasta)
10 grams chopped fresh parsley, plus more to garnish (1/3 cup, not packed)
1 teaspoon white wine vinegar
Dash Worcestershire sauce
Salt and pepper, to taste
Instructions
Heat the olive oil in a large stock pot.
Add the onion, celery, and a pinch of salt. Cook over medium-high heat until celery is soft and onions are translucent, about 4 minutes.
Add the carrots and garlic and cook for 3 minutes more.
Add the water, bouillon cubes, dried basil, onion powder, and thyme.
Bring to a low boil, then reduce heat to medium-low. Add the bay leaf and crumbled tofu and simmer, uncovered, for 10 minutes.
Stir in the pasta and cook for4-5 minutes more, or until pasta is just barely tender. (Do not overcook—pasta will continue to soften as the soup cools.)
Stir in the chopped fresh parsley, white wine vinegar, and Worcestershire sauce.
Remove the bay leaf. Season with salt and pepper, to taste.
Ladle into bowls and garnish with additional chopped parsley. Serve immediately.
Store leftover soup in an airtight container* in the refrigerator for up to three days. Soup can be reheated in the microwave or in a saucepan on the stovetop.
Notes
*I like to add an extra 230 milliliters (1 cup) of water to the leftover soup. The pasta will absorb additional water in the fridge, and I’ve found that this helps the leftovers to remain soup-like.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Savory
- Method: Stovetop