Asian Mushroom Soup


4 C. Fat free chicken broth, 3 T. Soy Sauce, 2 T. grated fresh ginger, 3 C assorted
mushrooms, 3 C. white cabbage cut in wedges, 2 C chicken breast, shredded, 2 C
Udon noodles, 1 C. sliced green onions, some tops; 2 C. shredded raw spinach
Pepper, 3 cloves garlic crushed. Optional 1 T. Mirin (sweetened rice vinegar)
3 Carrotts, chopped


In large pot, combine broth, soy, ginger, garlic, mushrooms, cabbage,carrots and chicken. Cover, bring to boil, simmer until mushrooms are soft, about 5 min. Stir in noodles, green onions, spinach; simmer until greens are wilted (about 2 min.) season and serve.
Notes: Can add any vegetable that you like. Quick, easy and tasty.
Course: Lunch
Cuisine: Asian
Uploaded by: Dorrine Meili
Added on: 2006-11-10 13:28:25