Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Tofu, firm 1/2 ts Rubbed sage
2 c Noodles made without eggs 1 Bay leaf
5 c Vegetable stock 1 ts Fine sea salt
1 md Carrot; chopped 1/4 ts Freshly ground black pepper
1 Celery rib, with leaves; 1 lb Fresh peas; shelled, OR
-chopped 1 c Frozen peas; thawed
2 Garlic cloves; minced 1/2 c Fresh parsley; finely
1/2 ts Dried marjoram -chopped
1/2 ts Dried thyme

Drain and rinse the tofu. Freeze hard in a plastic bag or container.
Remove the bag or container from the freezer and put it in a bowl of
hot water, or let the tofu thaw at room temperature. Gently squeeze
the water from the tofu, using your hands, and then squeeze it dry
between two towels. Cut the tofu into 1/2-inch cubes.

In a large pot of lightly salted boiling water, cook the noodles just
until tender, about 8 minutes. Drain, rinse well under cold running
water, and drain again.

In a large pot,combine the vegetable stock, carrot, celery, onion,
garlic, marjoram, thyme, sage, bay leaf,salt and pepper. Bring to a
simmer over medium heat and cook for 5 minutes.

Stir in the cubed tofu, peas, and parsley, return to a simmer, and
cook for 2 minutes. Stir in the cooked nooodles and bring just to a
simmer. Remove the bay leaf and serve immediately.

From DEEANNE's recipe files

Browse by categories