Tofu Noodle Soup

A simple and delicious twist on the traditional chicken noodle soup.

Step: 1

Heat vegetable oil in a large stockpot over medium heat; stir in potatoes, tofu, yellow onion, carrots, celery, and garlic. Cook and stir until vegetables are soft, about 10 minutes.

Step: 2

Pour water into stockpot, and add vegetable bouillon cubes; cover and bring to boil. Stir in egg noodles, broccoli florets, peas, parsley, and pepper; reduce heat to low, cover, and simmer until egg noodles are cooked through and broccoli is tender, about 15 minutes.

Per Serving: 305 calories; protein 13.3g; carbohydrates 50.6g; fat 6.2g; cholesterol 35.3mg; sodium 71.4mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.