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.