I used pre-made organic veggie broth, so this was super easy.
Broth (4 cups)
Spices: 1/4 t cayenne powder, 1/2-1 t chili powder, 1/4 t garlic powder, fresh parsley or cilantro
Veggies: new potato, carrots, tomato, broccoli, cabbage, mung bean sprouts, kale
Keep in mind that the more veggies you use, the more broth you'll need.
Put broth in big pot. Bring to boil and add 1 diced new potato. Boil for 5-8 minutes until not-quite-soft. Then, add thinly sliced carrots. Cook another 5 minutes.
Meanwhile, put your tofu in a cast iron skillet and cook in a bit of soy sauce. That's it! (I used pre-fried that I picked-up at the Asian Market. It's made in Houston and SO good.)
Now, add tomatoes and any other veggies along with spices - cayenne, chili and garlic powder. Cook to desired tenderness. This will really only take a few minutes.
Put mung bean sprouts and tofu on bottom of bowl.. then pour soup on top!
You won't believe how great this soup is! Serve with toasted, whole-wheat, nutty bread. Add more of your favorite veggies.. I love cabbage so I added quite a bit. I also like it spicy so I added a bit more cayenne to mine than my husband's.