sovegan.com
Chickenless Noodle Soup
Warming chickenless noodle soup that's perfect for those colder months.
Ingredients
Ingredients
- olive oil
- block of firm tofu, cubed
- soba noodles, or buckwheat for gluten-free
- onion, finely diced
- carrots, sliced
- celery stalks, finely diced
- chicken seasoning , (or all purpose seasoning)
- garlic cloves, peeled + diced
- vegetable stock
- fresh herbs, (we use rosemary, thyme + parsley)
- salt + pepper
- frozen peas
- tin of sweetcorn, drained
Method
- 1
Heat a drizzle of olive oil in a frying pan. Once hot, fry the tofu for about 2 minutes on each side until golden brown. Then remove the tofu from the pan and set aside.
- 2
Meanwhile, cook the noodles as per the packet instructions.
- 3
Add a drizzle of olive oil to a saucepan on a medium heat. Then add the onion, carrot and celery and fry for 5 minutes until soft. Add the garlic and chicken seasoning and fry for a further minute until fragrant.
- 4
Add the stock, herbs, 1/2 teaspoon salt and 0.5 teaspoon of pepper.
- 5
Bring to the boil then reduce the heat and simmer for 15 minutes. Remove 500ml of soup from the saucepan and add it to a blender and blend until smooth.
- 6
Add the blended soup back into the saucepan and add the frozen peas and sweetcorn. Simmer for 3 minutes then stir in the cooked noodles. Taste and adjust the seasoning to your liking.
- 7
To finish, top with the tofu and fresh parsley.
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