INGREDIENTS

* 2 tablespoons butter
* 2 cups sliced carrots
* 1 1/2 cups chopped onion
* 1 1/2 cups chopped celery
* 1 1/2 teaspoons minced garlic
* 6 cups vegetarian chicken-flavored broth
* 2 cups egg noodles
* 1 (14 ounce) container extra-firm tofu, drained and cubed
* 1/4 cup raisins
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/4 teaspoon poultry seasoning
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried rosemary
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon black pepper
* 1/4 cup cornstarch
* 3 tablespoons cold water



DIRECTIONS

1. Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
2. Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.