Plant-based since 1982
Chicken Noodle Soup

Recipes: Vegan “Chicken” Noodle Soup by Tess Masters (Serves: 4)

Thanks to: Tess Masters, The Blender Girl

A “chicken” noodle soup that’s perfect for a vegan soul, this deliciously warm, gluten-free recipe by The Blender Girl is the dish to curl up with this winter.


Photo credit: Trent Lanz

The Recipe


  • 1 (397g) pack firm tofu, drained
  • 113g gluten-free fettucini noodles (1/4 pack)
  • 1/4 cup (60ml) extra-virgin olive oil
  • 2 tablespoons Massel chicken-flavoured seasoning powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups (300g) diced yellow onion
  • 1 tablespoon minced garlic
  • 1 tablespoon finely chopped fresh thyme
  • 4 celery ribs, sliced diagonally into 1/ 1/2-cm slices
  • 2 medium carrots, peeled and sliced diagonally into 1 1/2-cm slices
  • 8 cups strong Massel chicken-flavoured broth
  • 1 1/2 tablespoons fresh lemon juice, plus more to serve
  • 2 teaspoons wheat-free tamari, plus more to taste
  • 2 tablespoons finely chopped flat-leaf parsley, plus more to serve
  • Freshly ground black pepper, to serve


  1. Wrap the tofu in paper towel, and pat dry until all of the excess moisture has been removed. Wrap in a dry piece of paper towel, and allow to sit.
  2. In a saucepan, cook the pasta according to the manufacturer’s instructions. Drain, and set aside.
  3. Unwrap the tofu, and cut the block into equal 2 1/2 cm cubes.
  4. In a bowl, combine 2 tablespoons of the olive oil with 1 1/2 tablespoons of the chicken-flavoured powder, garlic powder, and onion powder, and stir until well combined. Toss the tofu cubes in the oil mixture until evenly coated.
  5. In a large skillet over medium heat, sauté the tofu cubes for about 10 minutes until lightly browned, turning when needed.
  6. In a large stockpot over medium heat, warm the remaining 2 tablespoons olive oil, and sauté the onions, garlic, thyme, celery, and carrots for about 5 minutes, until the onions are soft and translucent, and the celery and carrots are softened, but not browned.
  7. Pour in the broth and the remaining 1/2 tablespoon of the seasoning powder, and bring to a boil. Reduce the heat to medium, and simmer for about 5 minutes, until the carrot is just tender.
  8. Stir in the lemon juice, tamari, and parsley, add the cooked noodles and tofu, and season with pepper to taste.
  9. Serve topped with a sprinkle of additional chopped parsley.



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Recipe Name
Vegan “Chicken” Noodle Soup
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