Ingredients

• 4 cups fat-free , reduced-sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 2 teaspoons grated fresh ginger
• 3 garlics cloves , crushed
• 3 cups assorted mushrooms , 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

1. 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.

Nutrition per serving