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Ingredients
- 1 can (14 1/2 ounce)chicken broth
- 2 tsp Soy sauce
- 1 sm Clove garlic-chopped
- 1 tsp Fresh ginger, chopped
- 1 c. Water
- 1 x Chicken bouillon cube
- 1 x 1 inch piece gingerroot
- 1 ounce Tofu, cut in 4 slices
- 2 lrg spinach leaves, choppd
- 1 Tbsp. Dry sherry, if you like
Directions
- In a small bowl, combine 1/4 c. broth, soy sauce, garlic and chopped gingerroot; set aside. In a medium saucepan, combine remaining broth, water and bouillon cube. Bring to a boil over high heat; reduce heat till mix barely simmers. Crush bouillon cube with back of a spoon. Stir till bouillon cube is completely dissolved. Cover; simmer 5 min.
- Meanshile, peet and thinly slice gingerroot piece; add in to warm broth mix. Cover; simmer over low heat 15 min. Add in tofu to soy-ginger marinade, turning to coat all sides. Let marinate 15 min. Using a slotted spoon, remove and throw away sliced gingerroot from bouillon mix.
- Add in spinach to simmering broth; add in sherry, if you like. Simmer 1 minute longer. Remove tofu from marinade. Place 1 marinaded tofu slice into each of four soup bowls. Ladle 3/4 c. warm broth mix into each bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 4 servings | |
| Calories 53 | |
| Calories from Fat 9 | 17% |
| Total Fat 1.04g | 1% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 596mg | 25% |
| Potassium 733mg | 21% |
| Total Carbs 5.33g | 1% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.03g | 1% |
| Protein 5.88g | 9% |
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