Tofu and Noodle Soup

Name: Tofu and Noodle Soup Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 16
Ingredients: 2 blocks extra firm tofu; 1 package choice noodles-I use egg free egg style noodles; 4 14 oz. cans vegetable broth; 1 tbsp. parsley; 1 tbsp. coarse ground pepper-more or less to taste; 1 tbsp. salt; 2 tsp. onion powder

Minutes to Prepare: 5
Minutes to Cook: 20

Number of Servings: 16

Ingredients

2 blocks extra firm tofu1 package choice noodles-I use egg free "egg" style noodles4 14 oz. cans vegetable broth1 tbsp. parsley1 tbsp. coarse ground pepper-more or less to taste1 tbsp. salt2 tsp. onion powder

Directions

Cut tofu into cubes while boiling water for the noodles. When water comes to rolling boil, add noodles and cook for 8 minutes. While noodles are cooking, pour vegetable broth into large sauce pan over med-high. Add tofu, parsley, pepper, salt, and onion powder to broth. Drain noodles and once the broth mixture is steaming and close to boiling but not quite a rolling boil, add noodles and cook only about 1 more minute. Taste test the broth and if it is too bland, add more pepper. Makes about 16 servings. It can easily be halved but I always make it for a lot of people or else save leftovers.

Number of Servings: 16

Recipe submitted by SparkPeople user PUNKVEGAN89.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 174.3
Total Fat: 4.7 g
Cholesterol: 26.4 mg
Sodium: 834.2 mg
Total Carbs: 23.7 g
Dietary Fiber: 1.1 g
Protein: 9.7 g

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