Tofu Noodle Soup

Looking for a Vegan alternative to your childhood comfort chicken noodle soup?  This will surely satisfy your yearning and is very easy to make.  As with all of my recipes, this is gluten free.  

Serves 4

  • 6 cups Ionized alkaline water
  • 7 Tablespoons Vegetarian Broth Powder “chicken flavor” by Frontier
  • 1 teaspoon Himalayan or sea salt
  • 1 teaspoon pepper
  • 1 teaspoon Salt-free Spike – optional
  • ¼ cup chopped parsley
  • 2 carrots – diced
  • 3 celery stalks – diced
  • 1 cup corn – cut off cobb or frozen
  • 2 cups firm GMO free tofu – cut into small cubes
  • ½ box quinoa spaghetti noodles – broken into 1 ½ strips

Boil water, add broth powder, carrots, parsley, celery and continue to boil for 1 minute. Reduce heat to medium low and add the rest ingredients except the noodles.  Simmer for 15 minutes, stirring occasionally.  Add noodles and continue to simmer for 15 more minutes. Stir every few minutes to prevent noodles from sticking together.  

By:  Katy Joy Freeman
© 2012 by  All rights reserved

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