Title: Shrimp And Ginger Soup
Categories: None
Yield: 1 servings

1 tb Peanut oil
1 Clove garlic; chopped
2 tb Chopped fresh ginger
20 md Shrimp; shelled and deveined
2 cn (15-ounce) chicken broth
2 c Water
1 lb Asian egg noodles
1 lb Cake tofu; diced, (optional)
10 Spinach leaves; stems
-removed
Soy sauce; to taste
2 Green onion with tops;
-chopped, for garnish

Cost: $$ - Preparation Time: 10 minutes Difficulty Level: 1 - Servings: 4

1. Heat the peanut oil in a Dutch oven.

2. Add the garlic and ginger and saute for 2 minutes.

3. Add the shrimp and saute just until it turns pink, about
4 minutes.

4. Add the broth, water, and noodles and bring to a boil.

5. Add the tofu and spinach, and cook for 3 minutes more.

6. Add soy sauce and serve with the green onion garnish.

Source: Stylish One-Dish Dinners (Random House, 1999)

Posted to The Gourmet Connection Recipe Page Newsletter by
newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster
v2.0l.