Asian Mushroom Soup Recipe

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)