Tofu Noodle Soup
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Ingredients
50 m servings 305Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Heat vegetable oil in a large stockpot over medium heat; stir in potatoes, tofu, yellow onion, carrots, celery, and garlic. Cook and stir until vegetables are soft, about 10 minutes.
- Pour water into stockpot, and add vegetable bouillon cubes; cover and bring to boil. Stir in egg noodles, broccoli florets, peas, parsley, and pepper; reduce heat to low, cover, and simmer until egg noodles are cooked through and broccoli is tender, about 15 minutes.
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12/1/2016
I used less potatos and forgot to buy peas, but I did enjoy this soup. I do think this could use some garlic and additional seasonings for my taste. I did add some more seasoning after cooking