My vegan “chicken” noodle soup made with tofu is perfect for the soul! It’s such an easy recipe and the flavors are incredible. The “chicken” is tofu and seriously, this gives me so many classic chicken noodle soup vibes. My whole family loves this soup and it always gives you the gift of leftovers!
Soup is my absolute favorite, especially this time of year. I love making modern twists on classic recipes, like this vegan tofu “chicken” noodle soup. All of the flavors of the original are here, minus the meat which is a bonus in my book. This soup is perfect for the soul! It’s hearty, flavorful, and my family absolutely loved it. My kiddies are just starting to really enjoy soup, so I’m so glad that I can easily make this one on repeat.
My favorite thing about this recipe is that you don’t really need to buy anything unique for it. I always have tofu in the house, as well as vegetable broth. The one thing you might need to go out and get is nutritional yeast. To make your “chicken,” you toss tofu in soy sauce or Tamari. I always sub soy sauce for Tamari in recipes, because Tamari is just a Japanese soy sauce and they’re very similar.
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This soup will be perfect as we get deeper into the winter, but I first made it early in the fall. So consider it a year-round soup. It’s a great make-ahead meal, which I love. It’s also not time consuming. You can really put so many different ingredients in it as well. The first time I made this I added mushrooms and my kids and hubby loved it, so I will continue to add them. Make your own unique batch of noodle soup, then snap a photo or two and tag us on Instagram. We love to share!
“Chicken” Noodle Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yields: 6-8 servings
- 1 package (8 oz) of firm tofu
- 3 medium carrots, peeled and cut
- 3 celery stocks, cut
- 4 or 5 white button mushrooms, chopped (optional)
- 1 small onion
- 1 tsp thyme
- 2 garlic cloves
- 1 tsp parsley
- 1 TBSP lemon juice
- 2 tsp olive oil
- 1 TBSP soy sauce (or Tamari)
- 1 TBSP nutritional yeast
- 1/4 to 1/2 package of angel hair pasta
- 1 container vegetable broth
- Water (fill up half the vegetable broth container)
- Salt and pepper to taste
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- Cut your tofu into squares.
- Warm 1 tsp of olive oil in a skillet. When hot, add your tofu and cook on each side until it’s brown. This takes about 5 minutes on each side. You can cook the tofu in batches if your skillet is going to be too crowded.
- Transfer your cooked tofu to a bowl and coat with soy sauce. Then add the nutritional yeast and coat.
- Set tofu aside while you prepare the soup.
- Warm your remaining olive oil in a large stock pot. Once heated, add your onions, carrots, celery, mushrooms and garlic. Cook until the onions are browning.
- Add in your thyme, parsley, and a bit of salt and pepper to the pot. Then cook for a few minutes longer.
- Add the vegetable broth to the pot with your cooked vegetables. Then fill the vegetable broth container up halfway with water and add the water to your pot. I always do this with soup because I feel vegetable broth is a bit strong in flavor and also boils off as it cooks. Now bring the soup to a boil.
- Once boiling, add the pasta and cook for 6 minutes. Once the pasta is fully cooked, add in the cooked tofu. Make sure you scoop any of the soy sauce and nutritional yeast that’s left in the bowl into the pot as well. Mix it all together and let it cook for another minute or two.
- If you’re making this ahead of time, then turn the heat off, put a lid on it, and let it sit.
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Mandi Mellen is Lead Editor, Writer, and Host at BuzzChomp. She’s also an Actor, Director and Producer. Visit M Square Productions for her film work, or get lost in her comedy on Pillow Talk TV. You can follow her on Twitter and Instagram.
Photo Credit to Yours Truly.
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