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No-Chicken Noodle Soup

What you need: 

1 teaspoon olive oil
1 teaspoon Braggs Aminos
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 block firm tofu (cut into thin strips 1 x 1/4 x 1/4)
chili flakes (optional)
2 large onions (chopped) + 1 head garlic (sliced thin)
5 stocks celery and 4 carrots (chopped)
pasta ...soybean linguini is wonderful broken into 1 pieces
3 Tablespoons Braggs Aminos
1 teaspoon nori flakes
1 cup nutritional yeast flakes
chicken flavored veggie stock...(I prefer the granulated kind)
2 teaspoons Herbimare (a veggie spiked season salt)

What you do: 

Combine first four ingredients in a bowl and mix well; now add tofu blocks and toss to coat. Spread tofu mixture on a baking sheet and cook in a hot, 500 degree oven, for 20-30 minutes stirring every 10 minutes. Tofu should be lightly browned. Remove from oven and set aside.
In a soup pan over medium heat brown onions in a Tablespoon of olive oil until golden brown (this is the key to a super rich broth)then add the carrots and celery and saute until tender, approx. 6 minutes add garlic and saute one minute longer. Pour in stock, add yeast, Herbimare, nori and chili flakes. Turn heat to high and bring to a boil. Add pasta and cook until al`dente. season with Braggs, salt and pepper to taste.
Enjoy!

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Just made this tonight.  My son from college and my son  from marine bootcamp are coming home with colds so I looked up this recipe.  Nothing better for a cold than garlicky unchicken soup.  It is very good. 
I cut the tofu into small cubes.......like 1/4 inch before baking.  I also added peas and not quite all the nutritional yeast.  Did not add chili flakes or nori.  didnt say exactly when to add tofu.  I added when the pasta was done.  Used whole wheat thin spaghetti  broken up.
Recommend for the cold winter nights coming up.

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I had a terrible cold over the weekend, and this soup was exactly what I needed...sooo garlicky and delicious!  I added a good amount of dried rosemary and black pepper to the tofu before baking it, and it was perfect.  Thanks for the great recipe!

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Wow, I thought this was really good.  I didn't use quite a cup of nutritional yeast-- just over 1/2 cup.  I  also used chicken style seitan instead of tofu and a 4 cup carton of no-chicken stock with 4 cups of water added (to account for the pasta and evaporation).  It tasted just like I remember the real thing.  Thanks.

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Oh yes, and I should add that I didn't use nori or chili flakes because I didn't have them and I wanted to keep it simple. So mine was great without those 2 ingredients, but it might be amazing with them.

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This recipe is great. I did replace the tofu with seitan (very chicken-like texture) and I added a bit of my own spices: rosemary, sage and thyme. Very satisfying comfort food! Thanks for the creative recipe. I wouldn't have thought of using that much nutritional yeast and I have just begun to know the wonders of Braggs Aminos.  :)

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This recipe was really yummy.  I wish the amounts weren't so vague though.  And all the nutritional yeast ended up at the bottom, but I guess that's my fault for not stirring enough!

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