I love delicious homemade soups, and this one ranks high on my list of favorites! The extra-firm tofu is a great stand-in for chicken, and the broth is delicious. Add in a few fresh veggies and spaghetti noodles, and you have one terrific soup!
8 cups of hot water
3 tablespoons Better Than Bouillon No Chicken Base
1 cup broccoli florets, diced
1 red bell pepper, seeded and diced
1 leek or 3 scallions, cleaned and diced
6 ounces spaghetti pasta, broken into thirds
8 ounces extra firm organic tofu, cubed
salt and freshly ground black pepper to taste
Bring hot water and bouillon to a boil in a large soup pot. Add the broccoli, bell pepper, leek or onion, and tofu. Reduce heat, cover, and simmer for 3 to 4 minutes until the vegetables are tender.
Using a slotted spoon or spider strainer, remove the vegetables and tofu.
Increase the heat, add the noodles and cook for about 7 minutes, or until the noodles are al dente.
Add the vegetables and tofu to the noodles. Season to taste with salt and pepper, and serve hot.
Refrigerate any leftovers and enjoy them within 3 to 5 days.
