Asian Mushroom Soup

Name: Asian Mushroom Soup
Yield: 6
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)

Recipe by USA WEEKEND columnist Jean Carper from allrecipes.com

Dinner

Ingredients

6 servings

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

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.