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Asian Mushroom Soup

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Asian Mushroom Soup



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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