Kitchen (Not Chicken) Noodle Soup

 

 

There are some dishes that just spell COMFORT.

 

In my house, this is one of them. 

 

On bad days, on stormy days, on tired days, this is just the thing to to make us feel better. 

 

On busy nights it also happens to be a super fast dinner the whole family eats without a single complaint.

 

On one such night last week I made this soup and even got a thank you note...

 

That doesn't happen every day. 

 

My kids would probably tell you they don't like celery and they aren't huge fans of cabbage, but in this soup, it all works and it is all enjoyed. 

 

Knowing they are getting a cup of cooked vegetables in each serving is a comfort to me. 

 

A bowl of soup might not solve the world's problem, but it does spread Love. 

 

And that's something the world can always use more of. 

 

 

Kitchen Noodle Soup

Serves 4-6

 

1 tsp olive oil

1 cup diced onion

3 stalks celery, in ½” slices

2 carrots, thinly sliced

½ tsp sea salt

1 tsp dried dill

8 cups vegetable broth (or "no chicken" broth)

1/3 of a 9.5oz package of udon noodles

2 cups thinly sliced green cabbage

7 or 8oz package of teriyaki flavored baked tofu

 

Heat the oil in a soup pot or Dutch oven. Add the onion, celery, carrot, salt and dill. Sauté for 5-7 minutes until the carrots have softened and the onion is translucent.

 

Add the vegetable broth and bring to a boil.  

 

Quarter the tofu squares lengthwise and they thinly slice.

 

When the soup boils, add the udon noodles, cabbage and tofu. Cook according to the noodles’ package’s instructions.*

 

Serve immediately.

 

*This works best if you’re making this soup to eat right away. If you’d like to make this soup in advance and serve later, it’s best to cook the noodles in a separate pot of water and then rinse in cold water before adding to the completed soup. In this case, once the soup comes to a boil, add the cabbage and tofu and cook just until the cabbage is cooked to your preference (the tofu only needs to be heated through). Then add the cooked and rinsed noodles. This will prevent the noodles from continuing to take on water and getting too soft (not appetizing!) if the soup is saved for later.

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Hi there! 
I’m Jennifer Haubrich, wife, mother, certified natural food chef & health coach (AADP).

 

I help smart families re-chart their path to create a delicious, healthy lifestyle by including more plant-based foods in their diet.

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