Ginger-chicken soup

 
                            GINGER-CHICKEN SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Low-cal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       cn           (14 1/2 oz)chicken broth
    2       ts           Soy sauce
    1       sm           Clove garlic-minced
    1       t            Fresh ginger, minced
    1       c            Water
    1                    Chicken bouillon cube
    1                    1 inch piece gingerroot
    1       oz           Tofu, cut in 4 slices
    2                    Large spinach leaves, choppd
    1       tb           Dry sherry, if desired
 
   In a small bowl, combine 1/4 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 3/4 cup hot broth mixture into each bowl.
  
 
 
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