Mock Chicken Noodle Soup

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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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
• 1⁄2 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.