Brown rice and tofu (or chicken) soup with ginger 

1 TBS vegetable oil
1 medium onion, diced
2 cloves of minced garlic
3 carrots,  diced
2/3 C. long grain brown rice (jasmine, basmati or white work as well)
6 C. of low sodium vegetable stock
1 package of firm or extra firm tofu, cut into cubes (NOT SILKEN) Or 
8oz of cubed chicken if you eat meat. 
1" to 2" long chunk of fresh ginger, grated
salt to taste
lemon juice to taste
ground white pepper to taste
green onions and/or cilantro for garnish 

In a large saute pan, Cook the onion in the oil over medium-high heat 
until it turns translucent. Add the garlic, carrots, and ginger and 
toss around for another 3 minutes or so.

Add the rice and toss around until it turns cloudy and opaque (it will 
actually turn a bit white-ish in color - you will see). This takes 
about 3 minutes or so.

Add the stock to the pan and bring to a boil. Reduce heat and simmer 
for around 30 minutes or until the rice has become soft and fluffy 
and the soup thickens. Add the tofu (or chicken) and salt and simmer 
for another 10 minutes or until the chicken is done if you are using 
it. Add lemon juice and white pepper to taste.

Garnish with cilantro/green onions (or nothing at all - it's good the 
way it is).

Notes:
This is makes a good lunch all by itself. It's also good as part of a 
dinner. It's really good when you have a cold too!