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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) (Optional)
Methods :
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.
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