Asian Mushroom Soup

01/03/2021

Ingredients

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

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