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yuba noodle soup

Big stock pot
French knife
cutting board
tongs for noodles
whisk to combine 
hearty enough to have as a full meal
6 quarts, or 5.68 liters of cold water
1/2 cup nutritional yeast
1 TBL turmeric 
1 tsp ground cardamom
1 tsp dry mustard
2 TBL onion powder
1 TBL light oil
the following spices wrapped in cheese cloth or a tea ball:
1 tsp thyme, 3 tsp rubbed sage, 2 bay leaves.
2 fresh carrots, sliced or diced
4 stalks of fresh celery, sliced or diced
1/2 big all purpose onion, diced
to taste, salt (some like this as a salty broth, so use trial and taste)
When dishing out for a meal....

1 each ,  16oz. pkg. of bean curd aka yuba or soy skin (pictured), thawed and cut into chunks (FRESH IS HARD TO FIND, BUT WORTH THE TROUBLE, ASIAN MARKETS in big cities).  
vegan fettucini or long, thin noodles, fully cooked and rinsed with cold water (either store in frig or keep in stainer to use right away)


  • Place all ingredients, except yuba and noodles into stock pot and combine with whisk and bring to a boil, then turn down to a simmer.  Let simmer for around 45 minutes to 1 hour.
  • Now, you can refrigerate and store this stock for later use, or, you can serve immediately.
  • To serve right away, add cooked noodles (as much as you like) and the  yuba to the soup.  You must add the yuba right before serving, do not just put it into the soup and store in frig or keep boiling, this will cause the yuba to fall apart and lose the soft, incredible texture of the curd (which is meant for, and, the whole idea of this recipe)
  • Use tongs to distribute the noodles and yuba into your bowls, then use a ladle to cover in broth

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