“Chicken” Noodle Soup
A comforting, soul-warming “chicken” noodle soup made with tofu, peas, corn, and your choice of noodles. Perfect for when you need something simple yet satisfying!
Equipment
- Medium-size pot
- stirring spoon
Ingredients
- 4 cups 940 ml chicken-flavored vegetable broth (or more for a brothy soup)
- 1 cup 135 g fresh, frozen, or canned peas
- 1 cup 135 g fresh, frozen, or canned corn
- 6 ounces 170 g extra-firm tofu, cut into 1/8-inch (6-mm) cubes
- 6 ounces 170 g dry udon, soba, or lo mein noodles
Instructions
- Bring the vegetable broth to a boil in a medium-size pot.
- Add the peas, corn, and tofu, and return to a boil.
- Add the noodles and simmer for 7-10 minutes, or until the noodles are tender.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a sprinkle of fresh herbs or a squeeze of lemon for extra flavor.Wine Advice:
Pair with a light white wine, like Sauvignon Blanc, or a refreshing herbal tea for a soothing meal.Nutritional Information
Calories: 180 kcal | Carbohydrates: 30 g | Protein: 10 g | Fat: 6 g | Fiber: 5 g | Sugar: 6 g | Salt: 1 g
