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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)

Nutrition Info

192.4 calories carbohydrate: 20.2 g cholesterol: 43.3 mg fat: 1.7 g fiber: 3.7 g protein: 23.5 g saturatedFat: 0.4 g servingSize: - sodium: 630.1 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

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.

6 servings

Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.