PASTA DAY: Mock Chicken-Noodle Soup

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* Exported from MasterCook *

 

Mock Chicken-Noodle Soup

 

Recipe By : Pasta East to West by Nava Atlas, page 32

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

2 large celery stalks -- finely diced

3 medium carrots -- peeled

and thinly sliced

2 cloves garlic -- minced, up to 3

1 small onion -- minced

8 cups water

2 vegetable bouillon cubes

1 teaspoon salt-free herb-and-spice seasoning mix

1/2 teaspoon dried dill

6 ounces small pasta rings -- (anellini)

OR short fine egg noodles -- preferably yolk-free

6 ounces baked marinated tofu -- finely diced

(see note)

Salt and freshly ground black pepper

 

6 servings

 

This simple, tasty soup recalls a comfort food from my childhood. Baked

marinated tofu stands in for chicken. As the soup stands, the noodles

quickly absorb the liquid. If there is leftover soup, add a cup or so of

water before storing and adjust the seasonings. That way, the soup can

develop more flavor as it stands.

 

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 until the

vegetables begin to soft- en, about 10 minutes.

 

Add the water, bouillon cubes, seasoning mix, and dill. Bring to a simmer,

then cover and simmer gently until the vegetables are tender, about 15 minutes.

 

Raise the heat and bring to a rapid simmer. Add the noodles and simmer

steadily for 5 to 8 minutes, or until al dente. Add the diced tofu, then

season to taste with salt and pepper, and serve.

 

Note: Baked marinated tofu comes in 8-ounce cellophane packages and is

widely available in natural foods stores as well as some well-stocked

supermarkets.

 

Calories: 102, Carbohydrate: 13 g, Total Fat: 3 g, Cholesterol: 0 g,

Protein: 4 g, Sodium: 125 mg.

 

 

 

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