For the Stock:
2 cups ( peeled if you like) and sliced carrots
2 cups thinly sliced onions
1 cup coarsely chopped parsley
8 garlic cloves, sliced
8 thin slices of ginger root
1 to 2 dried chilies, sliced in half or use 1/8 to 1/4 of a teaspoon of crushed red pepper flakes
8 cups of water

For the Soup:
1 cake of firm tofu about 12oz
1 Tablespoon freshly grated ginger root
4 garlilc cloves, minced and pressed
1 to 2 dried chilies, sliced in half or use 1/8 to 1/4 teaspoon of crushed red pepper flakes
1 Tablespoon canola or peanut oil
2 tablespoons plus 1/4 cup soy sauce
1/3 cup[ julienned carrots
2 cups shredded greens such as bok choy, beet greens, chard or turnip greens
a few drops of dark sesame oil
2 scallions, thinly sliced