Mock Chicken Noodle Soup

• 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

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

canola oil, water, water, celery, carrots, garlic, onion, vegetable bouillon cubes, salt, dill, egg noodles, pressed, salt, fresh ground pepper

Taken from www.food.com/recipe/mock-chicken-noodle-soup-22959 (may not work)