Recipe By Sarah Dipity
Published Apr 4th
Sarah’s Tofu Noodle Soup
Prep 15m Cook 40m Additional - Ready In 55m
Servings 4 servings Calories 357.9

Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to.

Recipe Ingredients

  • 2 tablespoons butter
  • 2 cups sliced carrots
  • 1 ½ cups chopped onion
  • 1 ½ cups chopped celery
  • 1 ½ teaspoons minced garlic
  • 12 cups vegetarian chicken-flavored broth
  • 2 cups egg noodles
  • 1 (14 ounce) container extra-firm tofu, drained and cubed
  • ¼ cup raisins
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon poultry seasoning
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon black pepper
  • ¼ cup cornstarch
  • 3 tablespoons cold water

Cooking Directions

  1. 1 Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
  2. 2 Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.

Nutrition Facts

  • Calories 357.9
  • Carbohydrate 49 g
  • Cholesterol 29 mg
  • Fat 12.9 g
  • Fiber 5 g
  • Protein 17.1 g
  • Saturated Fat 4.5 g
  • Sodium 1484.3 mg
  • Sugar 13 g


  1. Unreal. I can't believe there's only 2 tbs of butter in this! I forwent the raisins like a few others. I also didn't have the fake chicken broth so I used 6 chicken flavored bullion cubes (fake chicken vegetarian cubes). I also used only 10 cups of water added another cup of egg noodles and - Read more ...
  2. I absolutely LOVE this recipe! I made it last night for a Monday night dinner and not only is it easy enough for a weeknight but my husband loved it. I used the dumpling noodles which I love anyway and used vegetable broth because I couldn't find the kind called for in the recipe. I - Read more ...
  3. My first time cooking with tofu and it was a success. My family liked it too!
  4. This is my recipe. After making this several times since writing the recipe I've found that: I like chicken flavored vegetable broth by Orrington Farms the best; it's ok to use minced garlic from a jar; add 1/2 cup more celery; add herbs/spices before boiling; decrease water to 10 cups; increase noodles to 3 cups - Read more ...
  5. This is a nice simple soup that i enjoyed and will make again. I have a warning for all people who read these reviews though. Keep the broth at 12 cups if you use egg noodles. I reduced the broth to 8 cups and those noodles soaked it right up. after two bowls there wasn't - Read more ...
  6. This soup is fantastic. I have made it a couple of times now and absolutely love it. The first time I made it I followed the ingredients exactly. The scond time I made it I altered it slightly. I added a little more cornstarch to thicken it up a bit and used two cloves of - Read more ...
  7. This soup is great! I put in 10 cups of water based on other suggestions here, but 12 cups would have been just right (the egg noodles soak up a lot of the liquid). I stopped eating meat last year and now I won't even miss chicken noodle soup!
  8. This is a good soup recipe. Nothing too fancy but very tasty. I made it once with the raisins and once without. It is good both ways but I think I prefer it without. The raisins give a very interesting sweet taste and is definitely worth a try.
  9. it was really good as a base soup although i admit that i had to make a few adjustments. i added lots of green vegetables and only kept the water/stock to 6 cups not 12. in making it i really feel that 12 cups would make it way too thin.