Mock Chicken Noodle Soup - cooking recipe

Ingredients

1 tablespoon canola oil
8 cups water
2 tablespoons water
2 large celery ribs, finely diced
3 medium carrots, peeled and thinly sliced
2 -3 garlic cloves, minced
1 small onion, minced
2 vegetable bouillon cubes
1 teaspoon salt free herb and spice seasoning mix
1/2 teaspoon dried dill
6 ounces short fine egg noodles
6 ounces baked pressed tofu, finely diced
salt
fresh ground pepper

Preparation

Heat the oil slowly with 2 Tbs water in a large soup pot.
Add the celery, carrots, garlic and onion.
Saute over medium heat for 10 minutes or until the vegetables begin to soften.
Add 8 cups of water, bouillon cubes, seasoning mix, and dried dill.
Bring to a simmer, then cook at gentle simmer for 15 minutes, or until the vegetables are tender.
Raise the heat and bring to a more vigorous simmer.
Add the noodles and cook at a steady simmer for 5-8 minutes or until the noodles are al dente.
Add the diced tofu, then season to taste with salt and pepper.
Serve at once.
*As the soup stands, the noodles quickly absorb the liquid.
If you plan on having leftovers of the soup, add a cup or so of additional water before you store and adjust the seasonings.
That way the soup can develop more flavor as it stands.