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Ginger-chicken Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GINGER-CHICKEN SOUP
 Categories: Soups, Low-cal
      Yield: 4 Servings
 
      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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