Recipe: Tofu Soup

I'm taking nominations for a better name.

-12 cups water
-8 tsp chicken bouillon
-1 package extra firm tofu, cut into small cubes (remember it will expand in the soup)
-4 carrots, cubed
-1 onion, chopped
-1.5 tbsp dark soy sauce
-2 tbsp vinegar (I used "mature vinegar"- you could try balsamic?

Combine water, bouillon, carrots, and onion in a stockpot. Cook until the vegetables are just tender. Add the tofu. Add the seasonings little by little, to taste. I like it fairly vinegary, so watch out :-) Cook until tofu is heated through and softer. Best if cooked, refrigerated overnight, and served the next day.