asian mushroom soup

Ingredients

• Servings: 6
• 4 cups fat-free, reduced-sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 2 teaspoons grated fresh ginger
• 3 garlic cloves, crushed
• 3 cups assorted mushrooms, sliced (i like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems)
• 3 cups white cabbage, cut in wedges
• 1 cup thinly sliced carrots
• 2 cups chicken breast, shredded
• 2 cups fresh udon noodles (or substitute cooked linguine)
• 1 cup thinly sliced green onions, with some of the green tops
• 2 cups shredded raw spinach or whole baby spinach leaves
• freshly ground black pepper to taste
• 1 tablespoon mirin (sweetened rice ) (optional)

Recipe

• in a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. cover. bring to a boil; simmer until mushrooms are soft, about 5 minutes. stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. season.