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Warm Up Your Winter with Tofu Noodle Soup

by Danniel Davenport on December 12, 2014

Recipe & Photos By: Danniel Davenport

Gluten-Free

I live in a pretty fantastic state. Winter in Washington isn’t freezing or too warm. It is just cold, and a great time to try out new soup recipes. I personally love soup during the colder months – it warms me up and makes me happy.

Recently, I made my first successful roasted chicken in the oven. It was absolutely delicious and afterward I was left with quite a few bones. I could’ve easily thrown these bones out, but I had a better idea: make a bone broth.

Having made bone broth before, I decided I didn’t want to wait for it to finish cooking on my stovetop so I opted for my slow cooker instead. I tossed the bones in with a bunch of leftover veggies, like carrots, celery, and onions. I added some seasoning and let it do its thing for twenty-four hours. Then, I froze it for later use.

Recently during a cold snap, I decided to make some sort of tofu rice noodle soup. I incorporated the bone broth I had in the freezer with some tofu and vegetables, which resulted in absolute deliciousness! Give my recipe a chance. It requires some marinating time but it is well worth it! (Also, if you want to make this recipe Vegetarian-friendly, use vegetable broth instead of the bone broth.)

 

Tofu Noodle SoupRecipe:

  • ¼ cabbage (purple or green), sliced into thin pieces
  • 5 green onions, sliced
  • 6-8 cup bone broth or chicken broth (depending on how many you are feeding)
  • 2 packages of organic firm tofu, sliced into cubes
  • 1 large broccoli floret & stalk, peeled & chopped into bite-sized pieces
  • 1 ½ cup frozen peas
  • 3 medium carrots, sliced into thin rounds
  • ½ cup cilantro (or less depending on your tastes)
  • 2-3 cups of rice noodles (I just grabbed a large handful of the long dry rice noodles)
  • Salt & pepper to taste
  • 2 tbsp. Barlean's Organic Virgin Coconut Oil for sautéing the vegetables
  • 1/2 tsp. ground ginger
  • 1/2 tsp. garlic powder
  • 1 tbsp. white miso (added at the end when it is ready to eat)

Tofu Noodle Soup 2

Quick Tofu Marinade (most ingredients are to taste):
1 large garlic clove minced
Long squirt of Braggs Liquid Aminos
Lime juice from 1/2 of a lime
Long pour of maple syrup
1 cup water
Long pour of sweet chili sauce
1 -2 tbsp. of sweet ginger spread
1 tsp. sesame oil

Optional Toppings:
Fresh cilantro
Sweet chili sauce
Sriracha
Red pepper flakes
Sesame seeds
Green onions

Directions:
1. Prepare your tofu and cut it into cubes.

2. Make your marinade Adjust it as needed. I like a sweeter marinade personally. Let it sit in fridge for 1-2 hours.

3. Sauté vegetables in Barlean’s Organic Virgin Coconut oil on medium in your soup pot.

4. Add ground ginger, garlic, salt & pepper to veggies.

5. Pour both the marinade & tofu into the pot.

6. Add rice noodles when the veggies are cooked through.

7. Once noodles are done – add miso to ready-to-eat soup.

8. Serve with whatever toppings you want and add additional broth if needed. I let mine cook a bit longer so the noodles soaked up too much of my broth, which meant I needed to add more broth at the end to ensure it was more of a soup than a noodle dish.

What yummy soups do you enjoy when it’s cold outside?

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