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Shrimp and Ginger Soup

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

Heat the peanut oil in a Dutch oven.

Add the garlic and ginger and saute for 2 minutes.

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

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

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

Add soy sauce and serve with the green onion garnish.

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