Tofu Noodle Soup
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 -- chopped 1 md Onion; chopped 2 Garlic cloves; minced
Ingredients
- 1/2lbfirm tofu
- 2cup noodles made without egg
- 5cup vegetable stock or bouillon
- 1medium carrot; chopped
- 1celery rib, with leaves
- 2garlic cloves; minced
- 1/2tsp dried marjoram
- 1/2tsp dried thyme
Directions
- 1
1/2 lb Firm tofu 2 c Noodles made without egg 5 c Vegetable stock or bouillon 1 md Carrot
- 2
chopped 1 Celery rib, with leaves -- chopped 1 md Onion
- 3
chopped 2 Garlic cloves
- 4
minced 1/2 ts Dried marjoram 1/2 ts Dried thyme 1/2 ts Rubbed sage 1 Bay leaf 1 ts Fine sea salt 1/4 ts Freshly ground black pepper 1 lb Fre
- 5
shelled, -OR- 1 c -(thawed) frozen peas 1/2 c Finely chopped fresh parsley Drain and rinse the tofu
- 6
Put the tofu in a plastic bag or container, close it tightly, and freeze until the tofu is frozen hard
- 7
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
- 8
Gently squeeze the water from the tofu, using your hands, and then squeeze it dry between two towels