Recipe - Ginger-Chicken Soup

1 cn (14 One half oz)chicken broth
2 teaspoon Soy sauce
1 small Clove garlicminced
1 teaspoon 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 tablespoon Dry sherry, if desired

In a small bowl, combine One fourth 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 soyginger
marinade, turning to coat all sides. Let marinate 15 minutes. Using a
slotted spoon, remove and discard cut or sliced up 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 Three fourths cup hot broth mixture into each bowl.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini