Mock Chicken Noodle Soup

Name: Mock Chicken Noodle Soup
Ingredients: 1 tablespoon olive oil; 2 large celery stalks, finely diced; 3 medium carrots , peeled and thinly sliced; 2 to 3 cloves garlic , minced; 1 small onion , minced; 6 cups water with 2 vegetable bouillon cubes; 1 teaspoon salt free seasoning; ½ teaspoon dried dill; 4 to 6 ounces short, fine noodles (see Note); 4 to 6 ounces baked tofu , finely diced; Salt and freshly ground pepper to taste

Chef

Nava Atlas

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Cookbook

Vegan Soups and Hearty Stews for All Seasons

Published by Broadway

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This image courtesy of Joseph DeLeo

This simple, soothing soup recalls a comfort soup from my childhood. It proves that winter soups need not always be thick to provide a sense of warmth. I like to use a mild-flavored variety of baked tofu in this, such as Soy Boy Tofu Lin.

Notes

You can use vermicelli or angel hair, broken into 1½-inch pieces; soba noodles are good too, if you want something a bit more nourishing or assertive. Fine, round noodles such as anellini are also good.

6 servings

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

One Pot MealYes

Recipe Coursehot appetizer, main course

Dietary Considerationegg-free, halal, kosher, lactose-free, low cholesterol, low saturated fat, peanut free, tree nut free, vegan, vegetarian

Mealdinner, lunch

Moodblue

Taste and Texturegarlicky, light, savory, umami

Type of Dishhot soup, soup

Ingredients

1 tablespoon olive oil
2 large celery stalks, finely diced
3 medium carrots, peeled and thinly sliced
2 to 3 cloves garlic, minced
1 small onion, minced
6 cups water with 2 vegetable bouillon cubes
1 teaspoon salt free seasoning
½ teaspoon dried dill
4 to 6 ounces short, fine noodles (see Note)
4 to 6 ounces baked tofu, finely diced
Salt and freshly ground pepper to taste

Instructions

Heat the oil in a large soup pot. Add the celery, carrots, garlic, onion, and about 2 tablespoons water. Cover and sweat over medium heat for about 10 minutes, or until the vegetables begin to soften.
Add the water with bouillon cubes, seasoning, and dried dill. Bring to a rapid simmer. Lower the heat, cover, and simmer gently for 15 minutes, or until the vegetables are tender.
Raise the heat and bring to a more vigorous simmer. Add the noodles and simmer steadily for 5 to 8 minutes, or until all dente.
Stir in the diced tofu, then season with salt and pepper. Serve at once. As the soup stands, the noodles quickly absorb the liquid. If you plan on having leftovers of the soup, add a cup or so of additional water before storing, and adjust the seasonings. This way the soup can develop more flavor as it stands.