This is a flavor-rich soup that I concocted, then improved when Mindy came into my life and wanted it to have less heat and more veggies. Suits me. You can pick and choose from lots of options here, as do I. Depending on what I have in the fridge, I may leave out or substitute a vegetable and sometimes I choose to not do the "egg drop" option. Have fun.

Ingredients:

1. Any vegetable broth (liquid or powdered mix) to equal 48 ounces of soup
2. Eight peeled baby carrots, sliced in slivers
3. One-half cup celery, chopped
4. One-half cup tofu in small chunks
5. One-half cup scallions, sliced
6. Four large or six medium fresh mushrooms, sliced
7. One beaten egg
8. One-half to one cup pasta in small pieces, like fine egg noodles or broken angel hair
9. Two to four to six dashes of white pepper (Don't get this in your eyes!)
10. Four dashes of ground ginger
11. Mix in a container: One-quarter cup red wine vinegar, one tablespoon dark soy sauce or tamari sauce, and one teaspoon (or so) hot chili sesame oil
12. Cilantro

Directions:

1. Bring water, celery and carrots to a boil.
2. Add pasta, reduce heat, stir occasionally until pasta is almost done.
3. Add mushrooms and tofu, return to boil.
4. Add vegetable broth powder, mixed sauce, scallions, white pepper and ginger.
5. Turn off heat and pour in the egg. Stir quickly in circular motion with fork.
6. Garnish with cilantro.

Serves four as a hearty, filling soup course.