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Tofu Noodle Soup
Ingredients:
9 cups ionized alkaline water
3 cups tofu, chopped
3 carrots, peeled, diced
1 1/2 cups fresh or frozen corn
1/2 cup parsley, chopped
5 stalks celery, chopped
10 tablespoons vegetarian broth powder
1 1/2 teaspoons sea salt or Himalayan salt
1 teaspoon pepper powder
3/4 box quinoa spaghetti noodles, broken into 2 inch strips
Method:
Add all the ingredients except noodles to a large saucepan. Place the saucepan over medium heat. Bring to a boil.
Lower heat, cover and simmer until the vegetables are cooked.
Add noodles and cook until the noodles are al dente.
Ladle into individual soup bowls and serve immediately.
