Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
Ingredients
- fat-free, reduced-sodium chicken broth: 4 cups
- reduced-sodium soy sauce: 3 Tbsp
- fresh ginger: 2 tsp (grated)
- garlic cloves: 3 piece (crushed)
- assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems): 3 cups
- white cabbage, cut in wedges: 3 cups
- carrots: 1 cup (thinly sliced)
- chicken breast: 2 cups (shredded)
- udon noodles (or substitute cooked linguine): 2 cups (fresh)
- green onions, with some of the green tops: 1 cup (thinly sliced)
- raw spinach or whole baby spinach leaves: 2 cups (shredded)
- black pepper: (to taste, freshly ground)
- mirin (sweetened rice wine): 1 Tbsp (optional)
Metric Conversion
Stages of cooking
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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.
