Ginger-Chicken Soup
Yield
4 servingsPrep
20 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 ½ | ounces |
chicken broth
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | small |
garlic cloves
minced |
*
|
| 1 | teaspoon |
ginger
fresh, minced |
|
| 1 | cup |
water
|
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 1 | inch |
ginger root
piece |
*
|
| 1 | ounce |
tofu
cut in 4 slices |
|
| 2 | large |
spinach
leaves, chopped |
*
|
| 1 | tablespoon |
sherry
dry, if desired |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 419.1 | ml/g |
chicken broth
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 1 | small |
garlic cloves
minced |
*
|
| 5 | ml |
ginger
fresh, minced |
|
| 237 | ml |
water
|
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 1 | inch |
ginger root
piece |
*
|
| 28.9 | ml/g |
tofu
cut in 4 slices |
|
| 2 | large |
spinach
leaves, chopped |
*
|
| 15 | ml |
sherry
dry, 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.
