Oriental Vegetable Soup
|Canned ready to serve chicken broth||2 Can (20 oz) (2 Cans, 14 1/2 Ounces Each, Swanson Clear)|
|Soy sauce||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Grated fresh ginger||1⁄2 Teaspoon|
|Cut green beans||1⁄2 Cup (8 tbs) (Fresh / Frozen)|
|Thinly sliced carrot||1⁄4 Cup (4 tbs)|
|Cubed tofu||1⁄4 Cup (4 tbs)|
1. In 2-quart microwave-safe casserole, stir together broth, soy sauce, sherry and ginger. Stir in beans and carrot. Cover with lid; microwave on high 10 minutes or until soup is boiling and vegetables are tender-crisp.
2. Stir in tofu. Let stand, covered, 2 minutes.