sarah's tofu noodle soup

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 cups sliced carrots
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 1/2 teaspoons minced garlic
• 12 cups vegetarian chicken-flavored broth
• 2 cups egg noodles
• 1 (14 ounce) container extra-firm tofu, drained and cubed
• 1/4 cup raisins
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon black pepper
• 1/4 cup cornstarch
• 3 tablespoons cold water

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• melt the butter in a stockpot over medium heat. stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
• pour in the broth and bring to a boil over high heat. once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. dissolve the cornstarch and water in a small bowl. stir the cornstarch mixture into the soup. return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.