Mushroom, Tofu, Artichoke Soup

Something I came up with when sitting in a waiting room.
My fridge had some mushrooms and tofu. I always have onions at home. In my freezer there were several bags of frozen veggies. A soup sounded good. 
The quantities really don't matter here except the ratio of water to better then bouillon beef flavor.

Tofu
Cut the tofu into bite size pieces. I like extra firm tofu, so I can fry it without breaking apart.
In a frying pan, melt some margarine. Add the tofu and season with Old Bay seasoning to your liking. Let it get a bit cross on the outside.

I like my soup with vermicelli rice noodles.They can be cooked in parallel

Soup
In a soup pot, melt 2 tsbp of margarine, add 1 chopped onion, cook until the onions get translucent.
Add the chopped mushrooms and get them half way cooked. Add 4 cups of water and 4 tsp of better then bouillon beef flavor. I decided the other veggies were frozen artichokes. Add them into the soup pot as well. Cover and bring to a boil, turn down the heat and simmer for about 10 minutes.
Then add the noodles and the tofu. Cook for 2 more minutes and then turn off.

Optional it can be garnished with fresh herbs and a hot sauce.
-Mahlzeit-




 



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