Tofu Noodle Soup

                                                               
                                                                     
We had a few sick kids in the family the past few weeks. They all seem to have gotten over things quite quickly. Maybe it was the magic in this soup! I adapted this recipe from this blog. I don't like to use a lot of oil in recipes so that was all I had to change here. It was a very flavorful tangy soup. It is always better to use fresh ginger in recipes when possible not only for the taste, but also for the health benefits. Ginger has long been used as a natural treatment for colds and the flu. Many people also find ginger to be helpful in the case of stomach flus or food poisoning, which is not surprising given the positive effects ginger has upon the digestive tract. We topped our soup with fresh green onions and bean sprouts. Gluten-free, vegan, nut-free, contains soy.



Tofu Noodle Soup
This yields about 4 quarts.
 olive oil spray
3 large celery stalks, diced small
4-5 carrots, peeled and diced small
4-5 cloves garlic, minced
2t. minced or grated fresh ginger
1 yellow onion, small, diced
8c water
2 boullion cubes (or broth equiv)
1t dried dill
1t. oregano
1t. basil
1/4 to 1/2t. paprika
1t sea salt
1t black pepper
1t tumeric
1/2t thyme
green onion and bean sprouts (optional)
8oz thin rice noodles broken into 1.5" sticks
8oz firm tofu cut into small cubes and placed on an oil sprayed baking sheet at 350 for 5 minutes then turn and bake for another 5 minutes

Method: In a large stockpot (I use 6 quarts), heat olive oil spray and add carrots, celery, onion, garlic and ginger. Heat on medium and add 2T of water. Put a lid on and let it "sweat" for 10 minutes, stirring once or twice. Carefully take the lid off (the steam is quick and hot) and turn up the heat. Add the boullion or broth, water, and all the spices. Bring to a rapid simmer and then lower the heat and simmer for 15 minutes or until the veggies are soft. Take the lid off, increase the heat again but not as high, and add the noodles. Cook them 5-8 minutes, until al dente. As soon as you throw the noodles in is a good time to start baking the tofu see instructions above. The noodles should be soft but not mushy now. Lower the heat even more, add the tofu. Stir, serve immediately.