Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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