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Tofu Noodle Soup

Adrienne Clark

"A simple and delicious twist on the traditional chicken noodle soup."
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50 m servings 305 cals
Original recipe yields 8 servings

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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 305 calories; 6.2 g fat; 50.6 g carbohydrates; 13.3 g protein; 35 mg cholesterol; 71 mg sodium. Full nutrition

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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