Shrimp And Ginger Soup - cooking recipe

Ingredients

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)

Preparation

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