Description
Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
Ingredients
- 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 wine) (Optional)
Instructions
- 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.
Servings: 6