Ginger-Chicken Soup

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.