No-Chickie Noodle Soup


1 tbsp. olive oil
1 tsp. Braggs Liquid Aminos
1 tsp. garlic powder
1 tsp. onion powder
1 block extra firm tofu, cut in thin strips
about 1 inch long
2 large onions chopped
1 full head garlic (sliced thin)
5 stocks celery , sliced
4 carrots, chopped
½ cup nutritional yeast flakes
5 cups veggie chicken flavored stock
2 tsp. Spike or other season salt
dash of red chili flakes (optional)
½ pound noodles or pasta (like mini bowtie)
1 cup frozen or canned corn (optional)
1 cup chopped fresh or frozen broccoli (optional)
3 tbsp. Braggs Liquid Aminos or salt to taste


  1. Combine first 6 ingredients in a large soup pot. Stir over medium-high heat until golden brown.
  2. Add carrots and celery and saute until tender, approximately 6 minutes.
  3. Add garlic and saute one minute longer.
  4. Add stock, yeast, seasonings and chili flakes, if using; stir well. Increase heat to high and bring to a boil.
  5. Add pasta. Decrease heat to medium, and add corn and broccoli; cook for 5-10 minutes until pasta is al dente.
  6. Season with Braggs or salt to taste.
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