- Total Time
This is a warming soup, ideal for cold winter days. A good source of iron, tofu is a soybean curd invented by a Chinese scholar more than 2,000 years ago.
fat free chicken broth4 cup(s)
ginger root1 piece(s), 1/2-inch thick, crushed
fresh mushroom(s)4 oz, cut into 1/2-inch cubes
firm tofu8 oz, cut into 1/2-inch cubes
uncooked scallion(s)1 Tbsp, minced
cilantro1 Tbsp, or 4 sprigs, for garnish
- Bring chicken broth and ginger to a boil. Add mushroom and cook 1 minute. Add tofu and cook 2 minutes. Remove from heat and serve in bowls. Top each with scallions and garnish with cilantro.