Mock Chicken Noodle Soup

1 tablespoon olive oil
2 large celery stalks minced
3 medium carrots thinly sliced
2 to 3 cloves garlic minced
1 small onion. minced
6 cups vegetable stock or water with 2 vegetable bouillon cubes.
1 teaspoon salt-free seasoning such as Mrs. Dash
1/2 teaspoon dried dill
4 to 6 ounces short fine noodles (vermicelli or angel hair broken into 1 1/2 -inch pieces, or fine, round noodles such as
anellini are also good)
4 to 6 ounces baked tofu purchase prebaked at a health food store. minced
Salt and freshly ground black pepper

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.