Mock Chicken Noodle Soup

Name: Mock Chicken Noodle Soup
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 2 large celery stalks, finely diced; 3 medium carrots, peeled and thinly sliced 2 to 3 cloves garlic, minced; 1 small onion, minced; 6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9); 1 teaspoon salt-free seasoning (see page 4 for brands); 1/2 teaspoon dried dill; 4 to 6 ounces short, fine noodles (see Note); 4 to 6 ounces baked tofu, finely diced; Salt and freshly ground pepper to taste

December 9, 2011

This simple, soothing soup recalls a comfort soup from my childhood. It proves that winter soups need not always be thick to provide a sense of warmth. I like to use a mild-flavored variety of baked tofu in this, such as Soy Boy Tofu Lin.

Cooks' Note

You can use vermicelli or angel hair, broken into 1½-inch pieces; soba noodles are good too, if you want something a bit more nourishing or assertive. Fine, round noodles such as anellini are also good.

Recipe notes

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