Tofu Noodle Soup (Vegan)

Makes 4-6 servings

There are few things more comforting than a big bowl of hot soup on a chilly winter evening. This tofu noodle soup is my take on the classic chicken noodle soup and is loaded with nourishing ingredients. The foundation of the soup begins with a mirepoix, which is a combination of onions, carrots, and celery. These three vegetables are high in fiber and add flavor and depth to the soup. Dried thyme has long been used for its medicinal properties and adds an earthy flavor to the soup. I love adding dried thyme to soup because it gives off a wonderful aroma that fills the whole kitchen. Smoked tofu has a savory, meaty flavor and can be found in Friendly City Food Coop’s refrigerated section. It is filled with nutrients such as protein, calcium, and iron. If you’ve never tried smoked tofu, I highly recommend using it in this recipe as it does a great job substituting for chicken.


1 tbsp. olive oil
1 small onion, diced
1 cup carrots, chopped
1 cup celery, chopped
2 tsp. dried thyme
4 cups vegetable broth
4 cups water
8 oz. smoked tofu, diced
8 oz. dry fusilli pasta (penne pasta works well too!)
Salt and pepper to taste



  1. In a large pot, heat olive oil over medium heat. Add in onion, carrots, and celery. Sauté vegetables for 5 minutes until slightly tender.
  2. Add in dried thyme and sauté for one minute until fragrant.
  3. Add vegetable broth and water and bring to a boil. Add in pasta and reduce heat to low. Add in smoked tofu.
  4. Simmer for 20 minutes until pasta is tender.
  5. Season with salt and pepper to taste. Serve immediately and enjoy!


By Tiffany Wu / Guest Blogger

Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.