Sarah's Tofu Noodle Soup

Image courtesy: culinaryadventuresinthekitchen.com

Ingredients

  • 2 tablespoons butter
  • 2 cups sliced carrots
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 1 1/2 teaspoons minced garlic
  • 12 cups vegetarian chicken-flavored broth
  • 2 cups egg noodles
  • 1 (14 ounce) container extra-firm tofu, drained and cubed
  • 1/4 cup raisins
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon black pepper
  • 1/4 cup cornstarch
  • 3 tablespoons cold water

Directions

Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.

Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.