Jote’s Mom’s “Generations-Pleasing” Fakie Chicken Noodle Soup
Ingredients
- 1 pounds egg noodles
- 1 tablespoons canola oil
- 1 small yellow onion, chopped small
- 3 1/2 stalks celery, chopped small
- salt and pepper, to taste
- Bragg’s Liquid Aminos, to taste
- 2 medium carrots, peeled and diced
- 1 medium zucchini, chopped small
- 2 tablespoons butter
- 3 garlic cloves, minced
- 3/4 cups textured vegetable protein (TVP)
- 1/4 cups nutritional yeast flakes, or to taste
- 1 teaspoons dried dill, or to taste
Instructions
- Cook the egg noodles until al dente, drain and set aside.
- Heat the oil in a soup pot.
- Add the onions and celery and sauté with a bit of salt and pepper until the onions are translucent.
- Add 2 cups of water and a good squeeze of the Bragg’s bottle. When it comes to a boil, add the carrots and zucchini.
- When it comes back to a boil, add another 2 cups of water and another squeeze of Bragg’s and let it simmer until the carrots and zucchini are tender.
- Meanwhile, melt the butter in a heavy skillet on medium-low heat. Add the minced garlic, stirring frequently to keep it from sticking or over-crisping and becoming bitter.
- When the garlic is golden and tender, mix in the TVP so that the butter is absorbed and the garlic is thoroughly mixed in. Add salt and pepper, to taste.
- Toast the TVP—turning over in the skillet fairly frequently to keep it from burning. When it smells garlicky and nutty, turn off the heat and let it rest.
- Add the TVP mixture to the soup stock, then add more water (the TVP mixture will absorb a lot of the liquid) and a bit more Bragg’s to get the desired amount of “soupiness.”
- Sprinkle in the nutritional yeast and the dried dill and stir. Let the soup simmer for about 10 to 15 minutes.
- Taste and add more Bragg’s, salt and pepper, and nutritional yeast until it tastes just how you like it.
- Add the egg noodles at the end (toss ’em in so that they stay pretty firm, but let the soup simmer long enough to warm them through).
