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Sarah's Tofu Noodle Soup

Rated as 4.61 out of 5 Stars
284

"Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to."
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Ingredients

55 m servings 358
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 358 calories; 12.9 49 17.1 29 1484 Full nutrition

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Reviews

Read all reviews 55
  1. 72 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is my recipe. After making this several times since writing the recipe, I've found that: I like chicken flavored vegetable broth by Orrington Farms the best; it's ok to use minced garlic f...

Most helpful critical review

This is a nice simple soup that i enjoyed and will make again. I have a warning for all people who read these reviews though. Keep the broth at 12 cups if you use egg noodles. I reduced the br...

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This is my recipe. After making this several times since writing the recipe, I've found that: I like chicken flavored vegetable broth by Orrington Farms the best; it's ok to use minced garlic f...

it was really good as a base soup, although i admit that i had to make a few adjustments. i added lots of green vegetables and only kept the water/stock to 6 cups, not 12. in making it i really ...

This soup is great! I put in 10 cups of water based on other suggestions here, but 12 cups would have been just right (the egg noodles soak up a lot of the liquid). I stopped eating meat last ye...

This is a nice simple soup that i enjoyed and will make again. I have a warning for all people who read these reviews though. Keep the broth at 12 cups if you use egg noodles. I reduced the br...

This soup is fantastic. I have made it a couple of times now and absolutely love it. The first time I made it I followed the ingredients exactly. The scond time I made it , I altered it slightly...

This is a good soup recipe. Nothing too fancy, but very tasty. I made it once with the raisins, and once without. It is good both ways, but I think I prefer it without. The raisins give a very i...

Unreal. I can't believe there's only 2 tbs of butter in this! I forwent the raisins like a few others. I also didn't have the fake chicken broth so I used 6 chicken flavored bullion cubes (fake ...

I absolutely LOVE this recipe! I made it last night for a Monday night dinner and not only is it easy enough for a weeknight, but my husband loved it. I used the dumpling noodles, which I love...

My first time cooking with tofu and it was a success. My family liked it too!