Guest guest Posted November 29, 2000 Report Share Posted November 29, 2000 baked tofu * Exported from MasterCook * Mock Chicken Noodle Soup Recipe By :Nava Atlas, Vegetarian Soups for All Seasons Serving Size : 6 Preparation Time :0:00 Categories : 3-Winter Veg Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 8 cups water -- plus 2 tablespoons water 2 large celery stalks -- finely diced 3 medium carrots -- peeled and thinly sliced 2 cloves garlic -- minced (2-3) 1 small onion -- minced 2 vegetable bouillon cubes 1 teaspoon salt-free herb-and-spice seasoning mix 1/2 teaspoon dried dill 6 ounces yolk-free fino (short fine egg noodles, preferably yolk free) 6 ounces baked pressed tofu -- finely diced salt and pepper -- to taste Heat the oil slowly with 2 tablespoons of water in a large soup pot. Add the celery, carrots, garlic, and onion. Saute over medium heat for 10 minutes, or until the vegetables begin to soften. Add 8 cups of water, the bouillon cubes, seasoning mix, and dried dill. Bring to a simmer, then cook at a gentle simmer for 15 minutes, or until the vegetables are tender. Raise the heat and bring to a more vigorous simmer. Add the noodles and cook at a steady simmer for 5 to 8 minutes, or until the noodles are al dente. Add the diced tofu, then season, to taste with salt and pepper. Serve at once. Tip: 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. That way the soup can develop more flavor as it stands. Source: " Vegetarian Soups for all Seasons: A Treasury of Bountiful Low-Fat Soups and Stews, 1992/96:71 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 5g Fat (18.9% calories from fat); 9g Protein; 36g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 260mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : This simple, delicious soup recalls a comfort soup from my childhood. It proves that winter soups need not always be thick and hearty to provide a sense of warmth. Baked pressed tofu, a chewy, seasoned product, makes a marvelous stand-in for chicken. It is widely available in natural food stores, sold in cellophane packages. Nutr. Assoc. : 0 0 0 0 0 0 0 1683 4828 0 1416 0 5290 0 Quote Link to comment Share on other sites More sharing options...
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