Mock Chicken Noodle Soup

Tish's Note:

This recipe uses baked pressed tofu, a chewey, seasoned produce that makes a great stand in for chicken. You can find it at most natural food stores sold in a cellophane package.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 1 tablespoon canola oil
• 8 cups water
• 2 tablespoons water
• 2 large celery ribs , finely diced
• 3 medium carrots , peeled and thinly sliced
• 2 -3 garlic cloves , minced
• 1 small onion , minced
• 2 vegetable bouillon cubes
• 1 teaspoon salt free herb and spice seasoning mix
• ½ teaspoon dried dill
• 6 ounces short fine egg noodles
• 6 ounces baked pressed tofu , finely diced
• salt
• fresh ground pepper

Directions:

1. Heat the oil slowly with 2 Tbs water in a large soup pot.
2. Add the celery, carrots, garlic and onion.
3. Saute over medium heat for 10 minutes or until the vegetables begin to soften.
4. Add 8 cups of water, bouillon cubes, seasoning mix, and dried dill.
5. Bring to a simmer, then cook at gentle simmer for 15 minutes, or until the vegetables are tender.
6. Raise the heat and bring to a more vigorous simmer.
7. Add the noodles and cook at a steady simmer for 5-8 minutes or until the noodles are al dente.
8. Add the diced tofu, then season to taste with salt and pepper.
9. Serve at once.
10. *As the soup stands, the noodles quickly absorb the liquid.
11. If you plan on having leftovers of the soup, add a cup or so of additional water before you store and adjust the seasonings.
12. That way the soup can develop more flavor as it stands.