Tofu Noodle Soup

A simple and delicious twist on the traditional chicken noodle soup.

Step: 1

Heat vegetable oil in a large stockpot over medium heat; stir in potatoes, tofu, yellow onion, carrots, celery, and garlic. Cook and stir until vegetables are soft, about 10 minutes.

Step: 2

Pour water into stockpot, and add vegetable bouillon cubes; cover and bring to boil. Stir in egg noodles, broccoli florets, peas, parsley, and pepper; reduce heat to low, cover, and simmer until egg noodles are cooked through and broccoli is tender, about 15 minutes.

Per Serving: 305 calories; protein 13.3g; carbohydrates 50.6g; fat 6.2g; cholesterol 35.3mg; sodium 71.4mg.

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