Mock Chicken Noodle Soup

• canola oil↗1 tablespoon
• water↗8 cups
• water↗2 tablespoons
• large celery ribs, finely diced↗2
• medium carrots, peeled and thinly sliced↗3
• garlic cloves, minced↗2 -3
• small onion, minced↗1
• vegetable bouillon cubes↗2
• salt free herb and spice seasoning mix1 teaspoon
• dried dill↗1⁄2 teaspoon
• short fine egg noodles↗6 ounces
• baked pressed tofu, finely diced6 ounces
• salt↗
• fresh ground pepper↗

Step-by-step instructions

1. 1

   Heat the oil slowly with 2 Tbs water in a large soup pot.

2. 2

   Add the celery, carrots, garlic and onion.

3. 3

   Saute over medium heat for 10 minutes or until the vegetables begin to soften.

4. 4

   Add 8 cups of water, bouillon cubes, seasoning mix, and dried dill.

5. 5

   Bring to a simmer, then cook at gentle simmer for 15 minutes, or until the vegetables are tender.

6. 6

   Raise the heat and bring to a more vigorous simmer.

7. 7

   Add the noodles and cook at a steady simmer for 5-8 minutes or until the noodles are al dente.

8. 8

   Add the diced tofu, then season to taste with salt and pepper.

9. 9

   Serve at once.

10. 10

    *As the soup stands, the noodles quickly absorb the liquid.

11. 11

    If you plan on having leftovers of the soup, add a cup or so of additional water before you store and adjust the seasonings.

12. 12

    That way the soup can develop more flavor as it stands.