Description
This Shredded Tofu Noodle Soup combines the flavors of sopa de fideo with a vegetable soup to help make this a complete meal. Warming, satisfying and easy to make.
Ingredients
- 1/2 pound of fresh Roma Tomatoes (about 3)
- 2 vegan chicken bouillon cube or 2 tsp vegetable bouillon paste equivalent
- 5 cups of water
- 1 package of smoked tofu (about 227g of tofu)
- 1 tbsp avocado oil
- 4 oz of angel hair pasta, broken into 1 inch pieces
- 1/2 a medium white onion, sliced into strips
- 5 cloves of garlic, crushed or grated
- 1/2 tsp aleppo pepper
- 1 tsp dry oregano
- 1/2 tsp ground coriander
- 5 sprigs of thyme, leaves removed (or 1/2 tsp dry thyme)
- 1 small zucchini, diced
- 2 sprigs of cilantro, optional
- Lime wedges, for serving
- Salt to taste
Instructions
- Prep your soup base and tofu. To a blender, add the tomatoes, bouillon cubes and 1 cup of water and blend until mostly smooth. Boil the remaining water in a tea kettle. While the water comes to a boil, shred the tofu blocks over a cutting board using the largest holes on a box grater and set to the side.
- Place a medium-sized saucepan over medium heat to warm through then add the oil. Once the oil is warmed through, add the broken pasta and toss to coat. Continuously sauté the noodles for about 3 minutes or until golden in color.
- Stir in the onions and garlic with a pinch of salt and continue to sauté for 2 minutes to soften the onions and allow the garlic to become fragrant then stir in the aleppo pepper, oregano, coriander, and thyme.
- Pour the blended tomatoes through a strainer over the cooked pasta in the saucepan, stir to combine and allow the mixture to come to a simmer. Add the shredded tofu and diced zucchini then pour over the remaining water.
- Stir the pot and top with the cilantro sprigs and allow the soup to come to a low boil. Cook the soup for 5 minutes or until the pasta is al dente, making sure to stir occasionally.
- Adjust salt and pepper to taste then serve the soup with a squeeze of fresh lime and enjoy.
Notes
Options for replacing the smoked tofu. If you don’t have access to smoked tofu, replace it with half a block of super firm tofu or pressed extra firm tofu and add a teaspoon of liquid smoke or 1-2 tsp smoked paprika to the broth.
To replace the fresh tomatoes use canned. Swap the fresh tomatoes with 1 cup canned fire roasted diced tomatoes or regular diced tomatoes.
Swap the pasta for a different pasta you love. You can use tiny shells, orzo, pastina, or broken thin spaghetti if desired. Just note that the cook time for the pastas may vary, so make sure to cook until al dente using the package instructions on the pasta as a guideline.
Replace the bouillon cube with vegetable broth. To do this just replace 2 cups of water with vegetable broth and heat it up on the stovetop before adding to the pot.
Dice tofu instead of grating it. Grating is totally optional, but I love the texture it provides in the soup. Cubing the tofu works just as well.
Add more broth to your liking. I don’t like as much broth in my soups, but you can absolutely add 1-2 cups extra if you prefer.
