Ginger-Soy Soup with Tofu and Vegetables

This makes a colorful, light, Asian-style soup. If you have a food processor with a grating or julienning attachment to prepare the vegetables, it goes together very quickly. It also multiplies with little effort, so it's great for company. You can vary the vegetables with the season or what you have on hand. I made this with celeriac, carrots, garlic, and cilantro from Winter Fare plus red bell peppers from my freezer. Yum!

1 Tbsp sesame oil
2 Tbsp grated or minced ginger root
8-9 cloves garlic, minced
3-4 cups shredded carrot
3-4 cups shredded celeriac
2-3 cups julienned red bell pepper
Water and/or stock (chicken or veggie)
1/3 cup soy sauce
1-2 tsp Asian chili sauce/paste (optional but recommended)
1 16-oz package firm tofu, in 1/2-inch cubes
3/4 cup chopped fresh cilantro (or 2-3 frozen cubes)
Salt to taste

Heat the oil in a soup pot. Add the ginger and garlic and saute over medium-high heat for 2-3 minutes. Add the carrot, celeriac, and pepper and enough water and/or stock to cover the vegetables. Bring to a boil, then add the soy sauce, chili paste (if using), and tofu. Reduce heat to a simmer and cook until vegetables are tender, 5-10 minutes. Add cilantro and salt if needed and serve.

Serves about 6.