New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
Photo of Tofu Noodle Soup by Adrienne Clark

Tofu Noodle Soup

Rated as 4 out of 5 Stars
3 made it  |  1 reviews   |  1 photos
3

Recipe by:

"A simple and delicious twist on the traditional chicken noodle soup."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 305
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  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.
You might also like
Butternut Squash Noodle Soup with Turkey

Swap out pasta for healthy spiralized squash!
One-Step Chicken Noodle Soup

Quick-method comforting chicken noodle soup!
Broccoli Soup Au Gratin

An elevated and exciting broccoli soup!

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts


Per Serving: 305 calories; 6.2 50.6 13.3 35 71 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 1
Rate and review
Most helpful
Most positive
Least positive
Newest

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

Read more
More Reviews