Asian Mushroom Soup


  • 4 cups fat-free, reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons grated fresh ginger
  • 3garlic 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)
  • Directions

  • Step 1

    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.


  • Tips

    Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

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