RECIPE FOR TOFU SOUP RECIPES

THAI TOFU SOUP RECIPE | ALLRECIPES

Thai Tofu Soup Recipe | Allrecipes image

This Thai tofu recipe recipe was a hit with my husband and children - who I didn't expect to eat such an exotic soup. I added chicken pieces to the kids' bowls.

Provided by Danielle Mcmullen-Dubé

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
2 tablespoons Thai red curry paste
1 tablespoon grated ginger
1 tablespoon grated garlic
1 (32 fluid ounce) container vegetable broth
1 (14 ounce) can coconut milk
1 tablespoon white sugar
1 (12 ounce) package extra-firm tofu, cut into small cubes
4 ounces broccoli, chopped into bite-sized pieces
4 ounces cauliflower florets, cut into bite-sized pieces
4 ounces mushrooms, cut into bite-size pieces
1 pinch salt and ground black pepper to taste

Steps:

Heat oil in a large pot over medium heat. Add onion, curry paste, ginger, and garlic. Stir continuously until onion begins to soften, about 2 minutes. Pour in vegetable broth and coconut milk. Add sugar. Bring to a boil. Stir in tofu, broccoli, cauliflower, and mushrooms.
Reduce heat and cover pot. Simmer soup, stirring occasionally, until vegetables are tender, 5 to 8 minutes. Season with salt and pepper.

Nutrition Facts : Calories 385 calories, CarbohydrateContent 21.4 g, FatContent 30 g, FiberContent 4.7 g, ProteinContent 14 g, SaturatedFatContent 19.6 g, SodiumContent 682.9 mg, SugarContent 9.9 g

SARAH'S TOFU NOODLE SOUP RECIPE | ALLRECIPES

Sarah's Tofu Noodle Soup Recipe | Allrecipes image

Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to.

Provided by Sarah Dipity

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons butter
2 cups sliced carrots
1?½ cups chopped onion
1?½ cups chopped celery
1?½ teaspoons minced garlic
12 cups vegetarian chicken-flavored broth
2 cups egg noodles
1 (14 ounce) container extra-firm tofu, drained and cubed
¼ cup raisins
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon poultry seasoning
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon dried marjoram
¼ teaspoon black pepper
¼ cup cornstarch
3 tablespoons cold water

Steps:

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.

Nutrition Facts : Calories 357.9 calories, CarbohydrateContent 49 g, CholesterolContent 29 mg, FatContent 12.9 g, FiberContent 5 g, ProteinContent 17.1 g, SaturatedFatContent 4.5 g, SodiumContent 1484.3 mg, SugarContent 13 g

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