Shrimp And Ginger Soup

• 1 tablespoon peanut oil
• 1 garlic clove, peeled and chopped
• 2 tablespoons fresh ginger, peeled and chopped
• 2 (15 ounce) cans chicken broth
• 2 cups water
• 1 lb Chinese egg noodles
• 20 medium shrimp, peeled and deveined
• 1 lb cake tofu, diced (optional)
• 10 spinach leaves, stems removed
• soy sauce, to taste
• 2 scallions, chopped (white part and some green, for garnish)

1. Heat the peanut oil in a Dutch oven.
2. Add the garlic and ginger and saute for 2 minutes.
3. Add the broth, water, and noodles and bring to a boil. Cook until noodles are done.
4. Reduce heat to simmer and add shrimp and cook 2 minutes.
5. Add the tofu and spinach, and cook for 3 minutes more.
6. Add soy sauce and serve with the green onion garnish.

peanut oil, garlic, fresh ginger, chicken broth, water, chinese egg noodles, shrimp, cake, spinach, soy sauce, scallions

Taken from www.food.com/recipe/shrimp-and-ginger-soup-202721 (may not work)