Asian Mushroom Soup

• 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)

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.

chicken broth, soy sauce, ginger, garlic, mushrooms, white cabbage, carrots, chicken breast, fresh udon noodles, green onions, spinach, freshly ground black pepper, mirin

Taken from www.allrecipes.com/recipe/78015/asian-mushroom-soup/ (may not work)