Tofu Noodle Soup

When you’re looking for the family favourite and also plant-based - this soup really hits home when you’re not feeling well. Give it a try! 

Serves 2 Adults 

Ingredients:

1 x 300g block tofu cubed

Tbsp nutritional yeast

Tbsp chicken stock

½ Tsp garlic and herb salt

Tsp parsley flakes

Pkt of any pre-cooked noodles you enjoy

4 Shallots chopped

1 large carrot diced

1 egg beaten (optional)

Tbsp olive oil

3 cups of water

Directions:

Heat the olive oil in a pot and saute chopped carrot and shallot.

Grab an empty container and place your tofu, nutritional yeast and garlic and herb salt - place on lid and shake until tofu is all coated. Then air fry for 10 mins on max crisp (turning halfway) or bake in the oven for around 15 mins until a little crispy. 

Add 3 cups of water, the stock and parsley to your carrots and shallots. Once simmering add your noodles. (you may like to adjust your water content based on the type of noodles being used - I used some thai rice noodles)

Once tofu is finished cooking, add to your soup and stir through. Add your beaten egg and quickly stir through the soup - it gives the soup a really nice velvety texture and a delicious flavour. 

Because you have coated your tofu, it really gives the soup a “chicken” flavour and tastes amazing.

(another variation, you could add a tsp of curry powder and a quarter cup coconut milk for more of a Laksa type soup)

Nutrition Content Per Serve:

435 kcal

30g Protein

30g carbs

21g fat