• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Ginger-Chicken Soup

  • Recipe Submitted by on

Category: Soups, Low Calorie

 Ingredients List

  • 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


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.

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