Heat the oil in a large soup pot. Add the celery carrots, garlic, onion, and about 2 tablespoons of water. Cover and sweat over medium heat for about 10 minutes, or until the vegetables begin to soften.
Add vegetable stock, seasoning, and dried dill. Bring to a rapid simmer. Lower the heat, cover, and simmer gently for 15 minutes, or until the vegetables are tender.
Raise the heat and bring it to a more vigorous simmer. Add the noodles and simmer steadily for 5 to 8 minutes, or until al dente.
Stir in the tofu, then season with salt and pepper. Serve at once.