"Chicken" Noodle Soup
Who needs to eat chicken to have a delicious soup like this?? I have found you can substitute the chicken with a number of things, I have used soy curls, seitan, but this time I chose to use cubed tofu. It was really quite tasty!
2 large russet potatoes, peeled and diced in large chunks
1/2 large white onion diced
2 stalks celery diced small
1/4 cup finely diced mushrooms
1/2 cup frozen peas
1 cup chopped carrots
1 can drained and rinsed Great Northern Beans or other beans of your choice
2 cups of your favorite pasta, I used No Egg Pasta Ribbons
1/2 cup diced green onions, (optional, just the green part for sprinkling on top)
1/4 tsp minced garlic
1/4 tsp dried thyme
1/4 tsp onion powder
1/4 tsp garlic powder
1 tsp dried basil
1/8 tsp turmeric
1 T Better than Bouillon Veg Paste
1/2 Brick of Extra Firm Tofu, drained and pressed*
*I like to sprinkle a little poultry seasoning on my tofu prior to putting it in.
1 cup finely chopped fresh spinach
In large saucepan, put in water, bouillon paste, celery, 1/4 white onion, carrots, and spices.
Put on high heat until boiling then lower to simmer. Add the rest of ingredients except for the tofu, spinach, and noodles. Return to boil then cover and simmer. After about 20 min, when potatoes are tender, add the pasta, spinachy, and tofu, following directions for cooking time on the pasta box, but usually about ten minutes, then remove from heat. Serve sprinkled with the diced green onions, and crackers if desired. Enjoy!