Sick Girl Soup with Egg Noodles and Tofu

Prep 4 cups of water with 3 cubes of bouillon and set aside. Slice 1/4 of a block of tofu into small cubes. Pan fry tofu in a small amount of olive oil. Sprinkle a generous amount of cayenne on the tofu and fry until golden brown.

In a large pot, saute a bulb of garlic in olive oil. Then deglaze the pan with 1/4 cup of sherry. Add two spoonfuls of miso and 1/4 cup tamari. Cook over medium heat for 5 minutes. Add in bouillon and bring to a boil. Reduce heat and cook for about 10 minutes. Add in tofu and extra cayenne, cook for about 5 minutes. Return to a boil and add 3/4 cup dry egg noodles, cook until the noodles are tender (5-8 minutes). Add a splash of tamari and 1/4 cup sherry and reduce heat to low.

Cabbage tomato soup

Sorry, no pix.

1 head cabbage
1 32 oz vegetable juice (Wholefoods brand)
1 16 oz can tomato sauce
3-4 carrots, chopped
Garlic
Cayenne
Sherry
Salt and pepper
Extra water

Chop up cabbage and carrots and garlic.
Place all ingredients (except sherry) into a large stock pot.
Bring to a boil, cover and reduce to low.
Cook for at least 4-5 hours, stirring occasionally. Add water if necessary.
Add sherry to taste and more cayenne.

Serve with baked potatoes!
This soup was so good the first time, but it was even better the second day. And even better (I shit you not) after we froze it and defrosted.