Instructions: 1. In a large saucepan, heat the oil over a medium setting. Add the onion, carrots, celery, and mushrooms; cook, stirring occasionally, for 5 minutes. Add cilantro, cabbage, spinach and broccolini (asparation; or chinese broccoli). Stir. Add the water and bouillon. Cover and cook while you prepare the tofu.

2. Drain tofu. Pat dry with towels. Combine the soy sauce, mirin, oil, garlic and pepper in a bowl. Cube the tofu and transfer to the soy sauce mixture. Stir to coat. Sliver (thin julienne) the bell pepper. Add the tofu and pepper to the soup. Stir to combine. Serve at once.

Serves 2 to 5 for dinner or appetizer.

VARIATION: Replace bouillon powder with any of the following seasonings: miso; instant dashi; soup base paste; pureed cooked vegetables (pumpkin); apple juice frozen concentrate; tamarind powder; mixed herbs; etc.

Yield: 3 3/4 cups

NOTES : This brothy soup can be made with a variety of healthful Asian leafy greens, such as bok choy, napa and Chinese Cabbage, spinach, or whatever is in season.

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