Sarah's Tofu Noodle Soup

Ingredients

• 0.3 teaspoon pepper black
• 2 tablespoons butter 
• 2 cups carrots sliced
• 1.5 cups celery chopped
• 12 cups vegetarian chicken-flavored broth 
• 0.3 cup cornstarch 
• 0.5 teaspoon basil dried
• 0.3 teaspoon marjoram dried
• 0.3 teaspoon rosemary dried
• 0.3 teaspoon thyme leaves dried
• 2 cups extra wide egg noodles 
• 14 ounce extra-firm tofu cubed drained
• 1.5 teaspoons garlic minced
• 1.5 cups onion chopped
• 0.5 teaspoon oregano dried
• 0.3 teaspoon poultry seasoning 
• 0.3 cup raisins 
• 3 tablespoons water cold

Equipment

• bowl
• pot

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.