Vegan Chicken Noodle Soup

This whole corona thing is freaking me out, so it's time for some comfort food! Starting off strong with chicken noodle soup!

Prep time: 5 min

Cooking time: 20 min

Serves 4

Ingredients:

1 cup cooked pasta 1 block firm tofu 2 carrots 1 white onion 1 tsp tamari sauce 4 veggie stock cubes Thyme Mixed herbs Fresh coriander Garlic powder (or fresh) Nutritional yeast Chilli flakes Salt Pepper Recipe:

1. Boil pasta as per instructions on packet. 2. Drain and pat tofu dry, then cut into cubes and drizzle tamari until evenly coated. Add thyme and herb blend, and spread onto baking tray. Fan bake in oven for 15-20 minutes, tossing occasionally until all cubes are golden brown.

2. In a pot, add diced onion, peeled and chopped carrots, and as much garlic as desired. Crumble in 4 stock cubes with 3.5 cups of boiling water to create a broth, then add broth to pot. Once combined, add the pasta and tofu. Sprinkle 2 tbsp (or more) nooch, then add thyme, herbs, garlic, salt, pepper, and chilli to taste.

3. Top with fresh coriander, and enjoy!