Tofu Noodle Soup

You know that feeling of pre-sickness? You think you might be getting sick, but you are just not sure.  I HATE IT! I think my body is being a giant pain in the ass ( gosh, I wish I had any sort of ass), just make up your mind get sick or stay healthy, this is a bigger body betrayal than falling off a wheelchair ramp and tearing all the ligaments in your foot ( yes, that actually happened to me).

I guess I should stop being so MELodramatic, see what I did their, that’s my name, ha! I’m so punny. ┬áI have been taking vitamin pills, echinacea tincture and been drinking all kinds of tea, trying not to get sick. ┬áThe idea of having tissues all over my house gives me the power to drink anything that will make me better, that includes beet juice. ┬áI hate beet juice. ┬áIts a pretty colour, but it just tastes so beety.

This soup. ┬áThis soup is nothing like beet juice. ┬áIts delicious and packed full of immune boosting goodness. ┬áThe broth is just bread dunking delicious! Bursting with flavour and goodness. ┬áIf you are not a fan of tofu in soup, just leave it out! Replace it with mushrooms or anything that you like. ┬áThis is your soup, make it your own. ┬áDon’t follow any rules!

TOFU NOODLE SOUPserves 4

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Ingredients

  • 1 block of firm tofu, drained, pressed and chopped into blocks
  • 1 tbsp olive oil
  • 1 brown onion, peeled and diced
  • 3 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 stalk celery, chopped
  • 1 large carrot, peeled and diced
  • 1 cup kale, chopped
  • 6 cups vegetable stock
  • 50g flat noodles
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp dried rosemary

Directions

In a soup pot, heat oil over medium high heat.  Add onion, garlic and ginger.  Cook for 2 minutes, until fragrant.  Add celery and saute for a minute.

Add the Stock, tofu, carrot, kale and noodles.

Reduce heat and cook for 15 minutes until pasta is tender.  Add herbs and season.

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Serve with crusty bread.

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