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Tofu Noodle Soup with Cilantro and Lime
- Comfort Food
- Products
- Medium Firm Tofu
- Collection
More comforting than chicken noodle soup, this fragrant and flavourful tofu and vegetable soup is satisfying and easy to make.
Ingredients
1 pkg | Sunrise Medium Firm Tofu , diced |
¼ cup | Olive Oil |
1½ tsp | Chili Powder |
1½ tsp | Ground Cumin |
1 tsp | Salt |
½ tsp | Black Pepper |
½ tsp | Hot Pepper Flakes |
Pinch | of Ground Cinnamon |
1 stalk | Celery , diced |
½ cup | Onion , diced |
2 cloves | Garlic , minced |
1 tbsp. | Fresh Thyme , finely chopped |
2 | Carrots , diced |
8 cups | Vegetable Broth |
1 tbsp. | Ground Tumeric |
2 | Bay Leaves |
5 oz | Egg Noodles |
2 cups | Packed Thinly Sliced Kale , stems removed |
¼ cup | Fresh Cilantro , finely chopped |
1 tsp | Lime Zest , freshly grated |
¼ cup | Lime Juice , freshly squeezed |
2 tbsp. | Toasted Sesame Seeds |
Directions
- In large saucepan set over medium-high heat, heat oil. Cook tofu, chili powder, cumin, salt, black pepper, hot pepper flakes and cinnamon, stirring occasionally, for 3 to 5 minutes or until well coated and fragrant.
- Add celery, onion, garlic and thyme. Cook, stirring occasionally, for 2 to 3 minutes or until vegetables are starting to soften.
- Stir in carrots, broth, turmeric and bay leaves; bring to a boil. Cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender.
- Stir in egg noodles and kale; cook, stirring occasionally, for 5 to 6 minutes or until noodles are tender and kale is wilted. Discard bay leaves.
- Stir in cilantro, lime zest and lime juice. Divide among bowls and garnish with sesame seeds.
Tip
For a spicy finish, serve with a drizzle of harissa sauce or habanero hot sauce.