This soup is full of vitamins but minimal for easy digestion. And now that the weather is starting to turn, it's a perfect recipe to help combat the seasonal sniffles! 

1 tbsp vegetable oil
1 can (14 1/2 oz) chicken broth (can sub vegetable broth if desired)
1 1/2 cups water
4 cloves garlic, finely minced
2 green onions w/tops, minced
2 cups thinly sliced, fresh Shiitake mushrooms
2 tbsp soy sauce
1 tsp salt
1/4 tsp white pepper
1 tsp sesame oil
5 oz firm tofu (cut into 1/2 in cubes)

In a sauce-pan, saute mushrooms in 1 tablespoon vegetable oil over medium-low heat for approximately 5 minutes. Add broth, water and garlic; bring to a boil, reduce heat and simmer 10 minutes. Add all remaining ingredients except sesame oil. Return to boil, reduce heat and simmer 5 minutes. Just before serving, stir in sesame oil. Serves four.