| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Low-cal, Soups |
4 |
Servings |
INGREDIENTS
| 1 |
|
14 1/2 ozchicken broth |
| 2 |
t |
Soy sauce |
| 1 |
|
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 |
T |
Dry sherry, if desired |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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