@Uair @cooking @food I've never seen tofu in chicken soup but it's great in miso soup so it should work. I would cut it into small 2cm cubes and add it early so it can soak up all the flavors. I don't think you need to do any preparation aside from cutting it up.

I would personally make dumplings, but for soup I'd fry or bake the tofu before adding it to the soup. For frying, heat oil in a skillet, season the tofu, and cook until golden brown and crispy, or toss the tofu with oil and seasonings, then bake it in a preheated oven until firm and golden.

Add it to your chicken noodle soup during the last 5 minutes of cooking to allow it to heat through and absorb the soup's flavors without losing its texture, it could get mushy if cooked too long.

Very important question, what firmness is the tofu?

Usually things like miso soup use soft tofu. If you have extra firm you don't want to use it in the same way.

@Uair IF you have a tofu press, then you can squeeze the water out and then dice it up, add it near the end, so it soeaks up the soup flavour. I:ve never thought of adding tofu to soups other than miso. I am going to try it. @cooking @food

Assuming firm tofu, no special prep is needed. Cut it up and add it near the end of the soup's cook time. I usually give it about five minutes to heat up and absorb some of the soup's flavour.