No-Chicken Noodle Soup
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)
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!
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.
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!
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.
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.
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. :)
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!