Tofu and Shirataki Noodle Soup

“A very satisfying soup that warms the spirit on an otherwise cold and dispirited day”

1 cup baby carrots, sliced
5 stalks celery, sliced
6 cloves garlic, minced
6 cups of water
3 teaspoons of Better than Bouillon (Organic, Vegetable)
2 Bay leaves
1 teaspoon dried thyme
2 teaspoons dried basil
sea salt and freshly ground pepper to taste

1 – 2 cups broccoli florets

1 carton of extra firm tofu (drained, and pressed to reduce liquid)
1 tablespoon olive oil
1 – 2 tsp of San-J Tamari Sauce (or other gluten-free soy sauce)

2 packages of Shirataki noodles (prepared according to package)

Add first ten ingredients (through salt and papper) in a large stew pot. Bring to a boil, then simmer until carrots are tender (around 15 minutes).

Add broccoli.

Heat oil in a separate skillet; when hot, add tofu and cook until sides are browned. Add Tamari sauce and saute gently for a few minutes to season tofu.

Add tofu and the noodles to the soup pot. Heat until warm throughout. Remove bay leaves and serve

Serves 4 (Generously): 178 calories, 9.8 g. fat, 1.4 g. saturated fat, 272.5 mg sodium, 14 g. carbs, 5.9 grams fiber, 1.2 grams sugar, 13.5 grams protein.


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