Ginger-chicken soup

4 servings

Ingredients

Quantity Ingredient
1 can (14 1/2 oz)chicken broth
2 teaspoons Soy sauce
1 small Clove garlic-minced
1 teaspoon Fresh ginger, minced
1 cup Water
1 Chicken bouillon cube
1 1 inch piece gingerroot
1 ounce Tofu, cut in 4 slices
2 Large spinach leaves, choppd
1 tablespoon Dry sherry, if desired

Directions

In a small bowl, combine ¼ cup broth, soy sauce, garlic and minced gingerroot; set aside. In a medium saucepan, combine remaining broth, water and bouillon cube. Bring to a boil over high heat; reduce heat until mixture barely simmers. Crush bouillon cube with back of a spoon. Stir until bouillon cube is completely dissolved. Cover; simmer 5 minutes. Meanshile, peet and thinly slice gingerroot piece; add to hot broth mixture. Cover; simmer over low heat 15 minutes.

Add tofu to soy-ginger marinade, turning to coat all sides. Let marinate 15 minutes. Using a slotted spoon, remove and discard sliced gingerroot from bouillon mixture.

Add spinach to simmering broth; add sherry, if desired. Simmer 1 minute longer. Remove tofu from marinade. Place 1 marinaded tofu slice into each of four soup bowls. Ladle ¾ cup hot broth mixture into each bowl.

Related recipes