Chicken-less Noodle Soup
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Chicken-less Noodle Soup
Category
Soups and Breads
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
- 2 tablespoons Fustini’s Garlic olive oil
- 1 lb. extra-firm tofu, cubed
- 2 teaspoons Fustini's Thyme balsamic
- 1 teaspoon soy sauce
- 2 tablespoon Fustini’s Sage and Wild Mushroom olive oil
- 1 medium onion, diced
- 1 garlic clove, minced
- 5 large carrots, peeled and sliced
- 2 32-oz cartons vegetable broth
- 1 cup frozen peas
- salt and pepper to taste
- 12 oz fresh or dry wide green egg noodles
- 4 scallions, sliced finely (white and light green parts only), for garnish
Ingredients
Directions
- In a medium skillet, heat Fustini's Garlic oil. When hot, add cubed tofu and cook until all sides are golden brown. Add Fustini's balsamic and soy sauce. Toss until tofu is coated.
- In a medium stockpot, heat Fustini's Sage and Mushroom oil. When hot, add onions, garlic and carrots. Sauté until onions just start to soften. Add a splash of broth to deglaze the pan. Add the rest of the broth and the peas. Bring to a slow boil, then reduce heat to low and let simmer for 20 minutes.
- Season with salt and pepper to taste. Increase heat to medium and return soup to a boil. Add tofu, then egg noodles. Cook about 10 minutes longer, or until noodles are al dente. Ladle into a bowl and garnish with scallions. Note: This recipe is a nice vegetarian twist on a traditional favorite.
Recipe Note
Substitute suggestion: Fustini's Thyme Balsamic Vinegar