Chickenofu Noodle Soup

I was craving a chicken-noodle soupish type dinner tonight, so I came up with this. Aisling -- who declared just last night that she hates ALL soup -- said this was the best soup ever. So good, in fact, that she wants it on her birthday. So if you follow 8-year old girls' gustatory recommendations, this soup is for you! (I thought it was pretty good, too, or I wouldn't be posting it here.)

Ingredients:

• 1 Tbsp olive oil
• 2-3 carrots, finely diced
• 3-4 cloves minced garlic (or even more!!)

• 9 cups water
• 3 Not-Chicken broth cubes
• 1 1/2 tsp Spike seasoning
• 1/2 tsp onion powder
• 1/4 tsp celery salt

• 9 oz (ish) thin spaghetti noodles, broken into smaller pieces
• 9 oz (ish) extra firm tofu, pressed and diced

Instructions:

1. Heat olive oil over medium low heat. Add carrots and about 2 tablespoons water. Cover and steam for about 10 minutes.
2. Add water, broth cubes, and the three seasonings. Simmer for 15 minutes.
3. Bring to gentle boil. Add spaghetti. Cook for as long as directions on spaghetti box tell you to.
4. Turn heat to lowish. Add tofu and let it heat through, about 5 minutes.