Tofu Noodle Soup Recipe

Directions

Ingredients :

1 tablespoon vegetable oil

4 cups quartered red potatoes

1 (14 ounce) package extra-firm tofu, cubed

1 sweet yellow onion, chopped

2 carrots, chopped

2 stalks celery, chopped

2 cloves garlic, minced

4 cups water

2 cubes vegetable bouillon

1 (12 ounce) package fine egg noodles

1 ½ cups broccoli florets

1 cup frozen peas

2 tablespoons chopped fresh parsley

½ teaspoon ground black pepper, or to taste

Methods :

Step 1

Heat vegetable oil in a large stockpot over medium heat; stir in potatoes, tofu, yellow onion, carrots, celery, and garlic. Cook and stir until vegetables are soft, about 10 minutes.

Step 2

Pour water into stockpot, and add vegetable bouillon cubes; cover and bring to boil. Stir in egg noodles, broccoli florets, peas, parsley, and pepper; reduce heat to low, cover, and simmer until egg noodles are cooked through and broccoli is tender, about 15 minutes.