Ginger tofu soup

Easy, fast, delicious soup. I don't need to say more than that. Although I probably will further down the page. Oh yes, recipe comes from this Moosewood cookbook. If you're looking for a vegetarian cookbook you should check out one of the Moosewood's (literally, check it out from your library).

Ingredients
4 cups (1 quart) vegetable broth [we use vegetable bullion]
1 cup thinly sliced celery
2 cloves garlic, minced
1/4 cup ginger, cut into matchstick-sized pieces
2 tablespoons soy sauce
1 block firm or extra firm tofu, cut into 1/2 inch cubes
1 cup leftover cooked rice

Heat broth. Add celery, garlic, ginger, and soy sauce. Simmer 5 minutes. Add tofu and rice and cook another 5 minutes. 

Yay! Seriously, that's all there is to it. The broth develops a nice light ginger taste while the pieces of ginger add good heat and interest. If you aren't a huge fan of ginger then you could try mincing so the pieces aren't so strong; or cut really big pieces that you can avoid when you're dishing out or eating the soup.