| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups, Low-cal |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(14 1/2 oz)chicken broth |
| 2 |
ts |
Soy sauce |
| 1 |
sm |
Clove garlic-minced |
| 1 |
ts |
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 |
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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