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.