4 garlic cloves thinly sliced
1 teaspoon vegetable oil
2 cans of chicken stock (or vegetable stock)
2 cups of water
14 oz of firm tofu drained and cut into cubes
2 teaspoons soy sauce
1/2 inch ginger
4 cups vegetables (I used broccoli, mushrooms, green pepper, and water chestnut)
1) Heat oil in a soup pot, add garlic and cook until lightly brown
2) Add soy sauce and let bubble for a few minutes. Add chicken stock, water and a piece of ginger; bring to a boil.
3) Add vegetables and tofu and cook for 3-5 minutes, depending on how crunchy you want the vegetables to be.
4) Remove a piece of ginger from the soup and serve, garnished with cilantro.