This soup contains Tofu, carrots, muhrooms and shallots and rice. It could alternatively have broccoli, tomato, or just about any other soupable vegetable, and couscous etc. instead of rice. I find the above combination works well, but others may also work.
I made this for dinner, with less rice, more veggies and tofu. If for lunch, more rice should be included. It could be a very light meal or a more (congee-like) filling meal.
Tofu is supposed to contain all the amino acids - or something like that. Anyway, although many nutritionists are now saying it’s not a good food to rely on exclusively, I feel quite good eating it in large doses two or three times a week. Mushrooms are nutritious too. And the carrots.
I can’t find the good camera’s memory card, so my phone will have to do. It’s a 2mp Nokia, not so hot in low light…
Start with the rice, mushooms and carrots, boil and simmer for about 15 or 20 minutes.
Add shallots and tofu and bring to the boil again. Turn the heat off and allow the dish to simmer for 5 minutes or so. 
Garnish with herbs of your choice (I only have on type you might have noticed by now if you’ve been following since WP’s inception).
Viola.
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