:: When you are sick in this household you get the “get well soon!” mug full of hot lemon water and our favorite comfort food soup- “no chicken noodle,” since we don’t eat chicken around here. I found the mug thrifting with my sister and loved the bright cheery look to it, perfect to uplift a sick little girl.
a block of extra firm tofu
1 cup celery
1 cup carrots
1 medium onion finely chopped
5 cloves garlic finely chopped
2 cups vegetable broth
2 1/2 cups water
2 tablespoons tamari sauce
1 1/2 tablespoon trader joe’s “21 seasoning salute” spice blend
1 1/2 cup cannellini beans
wide rice noodles
:: Bake the tofu while preparing the rest of the soup. I rinse the block, press out the liquid with towels, cut into small pieces, marinate in tamari sauce, then spread the tofu on a baking sheet. Cook at 350 degrees for 20 minutes, flip the pieces then cook for another 20-30 minutes. Set baked tofu aside to add to soup at the end of the simmering process.
:: In your soup pan sweat the onions and garlic in a little bit of the vegetable broth to avoid sticking, add the carrots and celery, sauté for about 5 minutes. Add the broth and water, bring to an almost boil, then turn the heat down to a simmer. Simmer for about half an hour/45 minutes until the celery and carrots are tender. Add the tamari sauce, spice blend, beans, and tofu and let simmer for about 5 minutes. Cook the noodles according to package instructions in a separate pot. We add the noodles separately to our bowls, then add the soup over the noodles, the noodles tend to get squishy if they cook in the soup pot with the soup.
:: This soup always hits the spot when we are under the weather!