*  Exported from  MasterCook  *
 
                              TOFU NOODLE SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetarian
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Firm tofu
    2       c            Noodles made without egg
    5       c            Vegetable stock or bouillon
    1       md           Carrot -- chopped
    1                    Celery rib, with leaves
                         -- chopped
    1       md           Onion -- chopped
    2                    Garlic cloves -- minced
      1/2   ts           Dried marjoram
      1/2   ts           Dried thyme
      1/2   ts           Rubbed sage
    1                    Bay leaf
    1       t            Fine sea salt
      1/4   ts           Freshly ground black pepper
    1       lb           Fresh peas -- shelled, -OR-
    1       c            -(thawed) frozen peas
      1/2   c            Finely chopped fresh parsley
 
   Drain and rinse the tofu.  Put the tofu in a plastic
   bag or container, close it tightly, and freeze until
   the tofu is frozen hard.  Remove the bag or container
   from the freezer and put it in a bowl of hot water, or
   let the tofu thaw at room temperature.  Gently squeeze
   the water from the tofu, using your hands, and then
   squeeze it dry between two towels. Cut the tofu into
   1/2-inch cubes.
   
   In a large pot of lightly salted boiling water, cook
   the noodles just until tender, about 8 minutes.
   Drain, rinse well under cold running water, and drain
   again.
   
   In a large pot of lightly salted boiling water, cook
   the noodles just until tender, about 8 minutes.
   Drain, rinse well under cold running water, and drain
   again.
   
   In a large pot, combine the vegetable stock, carrot,
   celery, onion, garlic, marjoram, thyme, sage, bay
   leaf, salt, and pepper.  Bring to a simmer over medium
   heat and cook for 5 minutes.
   
   Stir in the cubed tofu, peas, and parsley, return to a
   simmer, and cook for 2 minutes.  Stir in the cooked
   noodles and bring just to a simmer. Remove the bay
   leaf and serve immediately.
   
   Source: May All Be Fed - by John Robbins (including
   recipes by Jia Patton and Friends) Typed for you by
   Karen Mintzias
  
 
 
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