Tofu Noodle Soup
| Yield: | 6 Servings |
| Categories: | Soups, Vegetarian, Vegetables |
| 1/2 | lb | Firm tofu |
| 2 | c | Noodles made without egg |
| 5 | c | Vegetable stock or bouillon |
| 1 | md | Carrot; chopped |
| 1 | Celery rib, with leaves | |
| DIVIDER | -- chopped | |
| 1 | md | Onion; chopped |
| 2 | Garlic cloves; minced | |
| 1/2 | ts | Dried marjoram |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Rubbed sage |
| 1 | Bay leaf | |
| 1 | ts | Fine sea salt |
| 1/4 | ts | Freshly ground black pepper |
| 1 | lb | Fresh peas; shelled, -OR- |
| 1 | c | -(thawed) frozen peas |
| 1/2 | c | Finely chopped fresh parsley |
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