Name: Asian Mushroom Soup
Yield: 6
Ingredients: Fat-free, reduced-sodium chicken broth - 4 cups; Reduced-sodium soy sauce - 3 tablespoons; Grated fresh ginger - 2 teaspoons; Garlic cloves, crushed - 3; Assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems) - 3 cups; White cabbage, cut in wedges - 3 cups; Thinly sliced carrots - 1 cup; Chicken breast, shredded - 2 cups; Fresh udon noodles (or substitute cooked linguine) - 2 cups; Thinly sliced green onions, with some of the green tops - 1 cup; Shredded raw spinach or whole baby spinach leaves - 2 cups; Freshly ground black pepper to taste - 2 cups; Mirin (sweetened rice wine) (Optional) - 1 tablespoon

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Ingredients for - Asian Mushroom Soup

1. Fat-free, reduced-sodium chicken broth - 4 cups

2. Reduced-sodium soy sauce - 3 tablespoons

3. Grated fresh ginger - 2 teaspoons

4. Garlic cloves, crushed - 3

5. Assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems) - 3 cups

6. White cabbage, cut in wedges - 3 cups

7. Thinly sliced carrots - 1 cup

8. Chicken breast, shredded - 2 cups

9. Fresh udon noodles (or substitute cooked linguine) - 2 cups

10. Thinly sliced green onions, with some of the green tops - 1 cup

11. Shredded raw spinach or whole baby spinach leaves - 2 cups

12. Freshly ground black pepper to taste - 2 cups

13. Mirin (sweetened rice wine) (Optional) - 1 tablespoon

How to cook deliciously - Asian Mushroom Soup

1. Stage

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.