Ginger-Chicken Soup

Course : Chicken
Serves: 4
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1 can chicken broth -- (14 1/2 oz)
2 teaspoons soy sauce
1 small clov garlic-minced
1 teaspoon fresh ginger -- minced
1 cup water
1 pieces chicken bouillon cube
1 pieces gingerroot
1 ounce tofu -- cut in 4 slices
2 large spinach leaves -- choppd
1 tablespoon dry sherry -- if desired

Preparation / Directions:

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.


Nutritional Information:

25 Calories (kcal); 1g Total Fat; (35% calories from fat); 2g Protein; 1g Carbohydrate; trace Cholesterol; 555mg Sodium

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