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Tofu Noodle Soup

Tofu Noodle Soup

Shweta Arora
The vegetarian version of the classic chicken noodle soup which is equally delicious, healthy and flavorful.
0 from 0 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main, Main Course, Soup
Cuisine American
Servings 4 people

Equipment

Ingredients
  

  • 1 tbsp olive oil
  • 1 small Onion chopped
  • 1 tsp ginger freshly grated
  • 1 tbsp garlic minced
  • 2 carrots peeled and sliced, approximately 1 cup
  • 2 celery stalks chopped, approximately 1 cup
  • ½ red capsicum chopped, approximately ½ cup
  • 2 tbsp green peas frozen
  • 2 tbsp corn kernels frozen
  • 1 tsp salt
  • ½ tsp pepper freshly ground, or to taste
  • ½ tsp oregano dry
  • ½ tsp thyme leaves dry
  • ¼ tsp turmeric powder
  • ½ tsp Red pepper flakes optional, to taste
  • 1 bayleaf
  • 1 tbsp tomato paste
  • ½ block Tofu extra firm around 7oz
  • 2 cups egg Noodles or pasta of choice
  • 5 cups vegetable broth or water
  • 1-2 tbsp cilantro chopped
  • 1-2 tbsp Lemon juice or to taste
  • hotsauce for serving optional, to taste

Instructions
 

Instant Pot Method:

  • Chop and assemble all the ingredients needed since this soup is very quick to make.
  • Start the InstantPot on saute mode and add oil followed by ginger garlic. Give it a quick stir and add the onions. Cook till the onions are slightly translucent.
  • Add turmeric (and chilli flakes - optional) and give it a mix till all is well combined.
  • Now add all the veggies (carrot, celery, green peas, corn and red bell pepper), tomato sauce, bay leaf, spices - salt, pepper, organo, thyme.
  • Layer the noodles evenly on top of veggies.
  • Add in the vegetable stock or water.
  • Finally add the tofu pieces and close the Instant Pot lid with Vent to sealing and cook on Manual High for 3 mins. Once done, do a quick release after 5 mins.
  • Stir in the the lemon juice and chopped cilantro. Give it a taste and adjust the seasoning if needed. Soup is ready to be served!!

Stove Top Method:

  • Heat a dutch oven or a soup pot with heavy base and once hot add oil followed by ginger garlic. Give it a quick stir and add the onions. Cook till the onions are slightly translucent.
  • Add turmeric and give it a mix till all is well combined.
  • Now add all the veggies (carrot, celery, green peas, corn and red bell pepper), tomato sauce, bay leaf, spices - salt, pepper, organo, thyme. Mix, cover and cook for 5 mins or until the veggies are half done. They will finish cooking with the noodles so do not overcook.
  • Add vegetable stock or water and bring it to a boil.
  • Add the noodles, cover and cook until they are done or al dente. Add more liquid if you think its reduced.
  • Finally add the tofu pieces during the last few minutes of the cooking. Finish off with some lemon juice and chopped cilantro. Give it a taste and adjust the seasoning if needed. Soup is ready to be served!!

Notes

  • You can buy store bought vegetable stock or make your own stock using the better than bouillon base vegetable base. 
  • If you are unable to find oregano and thyme, use 1 tsp of dry Italian seasoning blend instead. 
  • If you want to make this using chicken, place 2 boneless and skinless chicken thighs first then noodles such that noodles are under water. Cook on Manual HIGH for 8-10 mins with vent to sealing. Release pressure after 10 mins after done, take out the chicken shred and add it back. Saute for few minutes and soup is ready to serve. 
  • The cooking time and liquid quantity will vary based on variety of pasta used.  Derive pasta cooking time using the time mentioned on pasta pack -1 and that value halved. So if the time mentioned is 11 mins - I'll set the timer for (11-1)/2 =5).  Also make sure the pasta is submerged in liquid so use accordingly. 
 
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