Sarah s Tofu Noodle Soup

2 tablespoons butter

2 cups sliced carrots

1 ½ cups chopped onion

1 ½ cups chopped celery

1 ½ teaspoons minced garlic

12 cups vegetarian chicken-flavored broth

2 cups egg noodles

1 (14 ounce) container extra-firm tofu, drained and cubed

¼ cup raisins

½ teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon poultry seasoning

¼ teaspoon dried thyme

¼ teaspoon dried rosemary

¼ teaspoon dried marjoram

¼ teaspoon black pepper

¼ cup cornstarch

3 tablespoons cold water

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.

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.