Ginger-Chicken Soup

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Servings: 4 Difficulty: Advanced
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A light, aromatic Asian-inspired broth with tender tofu and fresh spinach
Ginger-Chicken Soup recipe image
Ginger-Chicken Soup recipe image
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Ginger-Chicken Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 357.1
Dietary:
L Low-cal

Description

This Ginger-Chicken Soup is a quick and comforting meal that balances savory depth with fresh, zesty notes. The broth is built on a base of chicken stock and bouillon, infused with the warm, spicy aroma of fresh ginger and the pungent kick of minced garlic. Silky tofu slices marinate briefly in the ginger-soy mixture, absorbing rich umami flavors before being nestled into the bowl. Fresh spinach wilts gently in the hot broth, adding a pop of color and nutrients without overpowering the delicate taste. Lightened with a splash of dry sherry, this soup is perfect for a chilly evening or a light lunch. Its simple to prepare yet sophisticated enough for guests, offering a clean, refreshing finish that feels both nourishing and elegant.

Ingredients

Directions

  1. In a small bowl, combine 1/4 cup of the chicken broth, soy sauce, minced garlic, and minced ginger; set aside.
  2. In a medium saucepan, combine the remaining chicken broth, water, and bouillon cube.
  3. Bring the liquid to a boil over high heat, then reduce heat to low until it barely simmers.
  4. Use the back of a spoon to crush the bouillon cube and stir until completely dissolved.
  5. Cover the saucepan and simmer for 5 minutes.
  6. Meanwhile, peel and thinly slice the 1-inch piece of gingerroot.
  7. Add the sliced gingerroot to the simmering broth mixture.
  8. Cover and continue to simmer over low heat for 15 minutes to infuse the flavor.
  9. Add the tofu slices to the ginger-soy marinade, turning to coat all sides evenly.
  10. Let the tofu marinate for 15 minutes.
  11. Using a slotted spoon, remove and discard the sliced gingerroot from the broth.
  12. Add the chopped spinach leaves to the simmering broth.
  13. Stir in the dry sherry, if using.
  14. Simmer for 1 minute longer, just until the spinach is wilted.
  15. Remove the marinated tofu slices from the marinade.
  16. Place one slice of marinated tofu into each of four soup bowls.
  17. Ladle 3/4 cup of the hot broth mixture into each bowl, serving immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 357.1kcal
% Daily Value *
Total Fat 15.4g24%
Saturated Fat 4.2g22%
Cholesterol 111.2mg38%
Sodium 290.8mg13%
Total Carbohydrate 12.1g5%
Dietary Fiber 1.4g6%
Sugars 0.4g
Protein 36.7g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer broth, you can add a splash of sesame oil at the end of cooking.

If you prefer a spicier kick, add a dash of chili garlic sauce or fresh sliced chilies to the broth.

This soup is best served immediately to enjoy the fresh texture of the spinach and tofu.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.

You can substitute firm tofu for silken tofu if you prefer a firmer texture, but ensure it is sliced thinly.

Keywords: ginger, chicken soup, tofu, spinach, asian inspired, broth, healthy, low calorie, quick dinner, comfort food, garlic, soy sauce, sherry, light meal, warm soup, easy recipe, vegetarian option, simmered, aromatic, fresh ginger, meal prep
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