Tofu Noodle Soup

Lately it’s been on my mind to start feeding Cia Louise the meals I cook for Josh and I.  And really why not?  She likes everything I feed her.  Well everything but zucchini.  And I really can’t blame her on this one, zucchini tends to be one of those veggies I only sort of like sometimes.  And when I do eat it I like it to be cooked thoroughly as to reduce as much of the zucchini flavor as possible.  Strange but true.

Anyway back to the meal.  I pulled out the crock pot and made a batch of tofu noodle soup which is really chicken noodle soup made with tofu instead of chicken.  This soup was awesome!  I used lots of spices: basil, oregano, marjoram, dill, and thyme.  I also added in a 1/4-1/2 cup of raisins.  Yes this should sound weird.  Awhile ago I read about adding raisins to chicken noodle soup in a magazine and when I saw my bag of raisins sitting in the fridge I figured I’d give it a shot.  As the soup cooks in the crock pot all the essence transfers from the raisins to the broth adding a unique but delicious flavor.  A little sweet but not overpowering due to the amount of spices used.  For the noodles I cooked whole wheat orecchiette, separately, and added to each bowl.  I do not like mushy noodles in my soup.  I served each bowl with some fresh grated pecorino romano.  Yum!

When it came time to feed Cia the following day I immersion blended a small portion for her, minus the noodles.  I tend to feed her chunky food but I wasn’t sure she was really going to be into the soup so I figured the more combined the better.  She happily ate the whole bowl.  I’m not even sure if she noticed it was a new food.  For the next round I smooshed the vegetables and crumbled the tofu.  No difference in her enthusiasm to eat the whole bowl.  I love that she throughly enjoyed her first ‘meal’ by me.  To keep the soup party going I froze a handful of more portions for future meals.  Go Lou!

Tofu Noodle Soup

  • – 2 large carrots, sliced into 1″ half moons
  • – 1 onion, chopped
  • – 2 celery stalks, chopped
  • – 3 garlic cloves, minced
  • – 2 tablespoons Better Than Bouillon, chicken or vegetable base
  • – super firm tofu, I used sprouted tofu which was only available in 10 oz packages so I bought two
  • – 1/4 – 1/2 cup raisins
  • – 3/4 teaspoon dried basil
  • – 3/4 teaspoon dried dill
  • – 3/4 teaspoon dried oregano
  • – 1/4 teaspoon fancy thyme
  • – 1/2 teaspoon dried marjoram
  • – s&p
  • – water
  • – noodles, I used whole wheat orecchiette
  • – pecorino romano
  1. Slice tofu into 1″ thick squares.  Heat up a nonstick pan over medium high heat and add a small amount of oil (not olive oil).  Add tofu and brown both sides.  Remove from pan and chop into cubes.
  2. Add tofu, onion, celery, garlic, vegetable base, raisins, basil, dill, oregano, thyme, marjoram, and s&p to crock pot.  Add water just covering all the ingredients.  Cook on low for 6-8 hours until veggies are tender.
  3. Shortly before serving cook pasta according to package.  Place a portion of noodles in a bowl, add soup, and top with pecorino romano.

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