I’m back again with another recipe to “reno”. I’ve been out
of touch with my blogging due to having a touch of the flu. It was passed
around my house for a few weeks, but I’m glad to be back in action again! When
I was a kid my mom wouls always heat up a can of chicken noodle. There’s
something about this classic home remedy that helps ease the pain of being
sick. I will put my spin on it today.
Not your Mom’s “Chickn” Noodle Soup: From Christa’s
Kitchen
What you need is:
A block of extra firm tofu
8-10 cups of vegan chicken broth or veggie broth
Mirepoix (diced:onion, celery, carrots)
Penne or spiral noodles
Salt and pepper
Big stock pot
1st prepare noodles to package directions and set
aside
2nd cube tofu and sauté in pan until golden
brown. Use a little oil if you want. Season with salt and pepper. Set aside.
3rd sautee mirepoix for 5-6 minutes in stock pot.
(I sauté with water but you can use a little oil)
4th add broth to mirepoix in pot and bring to
boil
5th add tofu and noodles; reduce heat to low.
6th simmer for 5-10 minutes
7th serve and ENJOY!
This should make a huge pot of soup. If you’re not going to
eat it all within a week, you can always freeze it for another time. It didn’t
last that long in my house. I also want to mention that the tofu can be
substituted for any white bean like: garbanzo, navy, or great northern.
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