Ginger-chicken Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 can: , (14 1/2 oz)chicken broth
2 tsp: Soy sauce,
1 small: Clove garlic-minced,
1 tsp: Fresh ginger, minced
1 cup: Water,
1: Chicken bouillon cube,
1: 1 inch piece gingerroot,
1 ounce: Tofu, cut in 4 slices
2 Large: spinach leaves, choppd
1 tbsp: Dry sherry, if desired
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.
Source from luhu.jp
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.
Source from luhu.jp