This post is dedicated to my little brother. Don't worry, he didn't die or anything. We just used to make chicken noodle soup together when we were younger. Just him and me, after school. It was one of our favorite things, at least, that's how I remember it. However, I seem to remember many things differently than him. As children, we watched those Christmas Classics claymation movies. You know, Santa Claus is Coming to Town and Rudolph: The Red-Nosed Reindeer, etc. If you don't know what I am talking about I am so, so sorry. You may want to take into question the validity of your entire childhood.
Anyways, a few years ago I bought the entire DVD boxed set for him and I to watch during Christmas, just like we always had. I was so excited! Needless to say, I watch them every year...but not with my little broseph. You can shed a tear here, it's okay. He was pretty confused shocked when I surprised him with them but, I didn't get the excitement and thrill I was expecting from him. He told me later, "I just thought WTF, we watched those when we were like six." My response was, "Yes, I know. You loved them." "Yea... loved. Past-tense." My heart shrunk three sizes that day. Just like the Grinch's.
I watch the boxed set pretty much by myself each Christmas. Sad but true. Anyways, that was kind of a departure from my soup story. The noodle soup recipe we used was always the one on that back of the Swanson broth box. I had a yearning for that soup (or maybe I just miss my lil broheim?), so yesterday I went to the store to get a vegetable broth. Apparently, Swanson doesn't make a vegetable broth. Either that or the Wasilla Fred Meyer doesn't carry it. Either way, it wasn't a good start.
I also had to replace the egg noodles. No egg noodles here. And the chicken was a no-go obviously. Baked, savory tofu replaced that. I also added an onion and some herbs to this version.
My version is just like that childhood chicken noodle soup, except veganized! And everybit as good.
This homemade soup is a vegan twist on the traditional chicken noodle soup. Completely delicious and no chickens harmed!
Chickenless Noodle Soup
Serves 6
- 1/2 Tbsp. olive oil
- 1/2 tsp. dried thyme
- 1 bay leaf
- 1 medium yellow onion, diced
- 8 cups vegetable broth
- 1/4 tsp. ground black pepper
- 2 celery stalks, sliced
- 3 large carrots, sliced
- 1 heaping cup dried pasta
- 8 oz. extra-firm baked tofu, diced (I like Wildwood Sprouted Savory Baked Tofu)
- 1 Tbsp. fresh parsley, chopped (optional)
Notes: If you don't want to use a baked tofu or can't find it, then regular extra-firm tofu will be fine. I just think the flavored, baked variety is nice for this soup.
In a large soup pot, heat oil over medium. Add the thyme, bay leaf and chopped onion. Saute for about 5 minutes, or until the onion begins to brown.
Now, add in the remaining ingredients, excluding the pasta, tofu and parsley. Bring to a boil over high heat, then reduce to medium and add the pasta. Stirring occasionally.
Cook for about 10 minutes, or until the pasta is al dente or just undercooked. Remove from heat and stir in the tofu and parsley.
Serve hot!
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[yumprint-recipe id='69']Inspired by Campell's and my little broheim
