This is a recipe some of you may have heard of before, because it's originally from a popular vegetarian cookbook my parents swore by during the '70s. I was raised on their version of it, which omits the garlic powder. It's an excellent hearty soup that's great for comfort food moments. You can tell by the ingredients list that this is the kind of soup made for vegetarian lifestylers, like my parents were. Unusual ingredients like TVP and nutritional yeast were commonplace in so many different meals I ate growing up, even though we ate meat on occasion too. (Except for my brother, who is still vegetarian today) Fortunately, if you have a health food store nearby, or go to Whole Foods, neither of them are all that expensive imo. The type of No Yolks I use is the dumpling kind, but you can use whichever you like. Those noodles you can get in regular grocery stores.
Roberta's Good Soup
1 medium onion, chopped
2 tablespoons vegetable oil
1 teaspoon soy sauce (or tamari sauce)
1/4 teaspoon celery seed
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon margarine or butter
1 8-10 oz. package No Yolks egg noodles
4-6 cups of water (depending on your noodles; I use 6)
1/4 cup TVP, which you can get at health food stores like Whole Foods
1/4 cup nutritional yeast (also available at Whole Foods)
Heat oil in a large pot, over medium heat. Add chopped onion and sauté until onions become translucent. Add water, and increase heat to high. Add TVP, soy sauce, salt, pepper, and celery seed. Bring to a boil. Add the noodles and cook according to the package directions, which is usually ~10 minutes. When the noodles are done, turn off the heat. Add the yeast and butter, and allow butter to melt. Stir and enjoy.