Tofu Noodle Soup is the easy vegetarian version of the classic and comforting chicken noodle soup. It is packed with veggies, tofu, and noodles in a light, flavorful and delicious broth that hits the spot on a cold evening or when you're feeling under the weather. Healthy, nourishing, soul-satisfying, one-pot balanced, and complete meal.
½teaspoonblack pepperfreshly ground, adjust to taste
1tablespoontomato paste
2cupsegg noodlesor pasta of choice
5cupsvegetable broth or water
7ouncesTofu extra firm
1-2tablespoon cilantro chopped
1-2tablespoonlemon juiceor to taste
hot sauce of choice for servingoptional, to taste
Instructions
Instant Pot Method:
Chop and assemble all the ingredients needed since this soup is very quick to make.
Start the Instant Pot 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 paste, bay leaf, spices - salt, pepper, oregano, thyme.
Layer the noodles evenly on top of veggies and add in the broth. Make sure the noodles are beneath the water (press them down).
Finally, add the tofu pieces and close the Instant Pot lid with the vent in sealing position. Pressure cook on Manual (or Pressure Cook), High for 3 mins. Once cooking completes, wait for 5 mins and do a quick release (manually release the steam).
Stir in the lemon juice and chopped cilantro. Give it a taste and adjust the seasoning if needed. Tofu Noodle Soup is ready to be served!!
Serve Tofu Noodle soup immediately hot topped with some hot sauce and more freshly cracked black pepper or sometimes red pepper flakes or both.
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. Tofu Noodle Soup is ready to be served!!
Notes
This soup is super customizable - You could make it a completely vegan and/or gluten-free noodle soup by replacing the egg noodles with any chickpea or gluten-free pasta or noodles. Similarly, use veggies of choice.The cooking time and liquid quantity will vary based on the variety of pasta used. For Instant Pot, you can derive pasta cooking time by using the formula - (time mentioned on pasta pack -1) and that value is 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.Spice the soup to your preference - you can change the spices to your preference and availability but don't skip ginger, turmeric, black pepper, and lemon especially if you are feeling under the weather. This combination will help soothe cold and flu symptoms.If you are unable to find oregano and thyme, use 1 teaspoon of dry Italian seasoning blend instead. To make spicy crispy tofu noodle soup - make the Spicy Tofu on the side while the soup is cooking and add it to the soup while serving, so delicious!!!