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Mushrooms are very good for you, new research shows they may help to ward off infections and cancer. The recipe comes from Jean Carper, usaweekend.com
- 4 cups chicken broth
- 3 tablespoons soy sauce
- 2 teaspoons grated fresh ginger
- 3 cloves garlic, crushed
- 3 cups assorted mushrooms, sliced (white buttons, oyster, portabella, crimni, shiitake, if using shiitake, discard stems)
- 3 cups cabbage, cut in wedges
- 1 cup thinly sliced carrot
- 2 cups chicken breasts, shredded
- 2 cups fresh udon noodles (or substitute 2 cups cooked linguine)
- 1 cup chopped green onion, with some of the green tops
- 2 cups shredded raw spinach or 2 cups whole baby spinach leaves
- fresh ground pepper, to taste
- 1 tablespoon mirin (sweetened rice wine) (optional)
- 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.
Very good, a nice blend of flavors and textures. I substituted the noodle with ramen noodles with success/
i am ammending my previous review because this tasted even better the next day! the flavors all mellowed together and was twice as tasty, if that's possible. this is a keeper
This is an awesome soup! I used bok choy cabbage, made the broth with a couple chicken thighs and then add some hot sauce to finish it. In a word... YUM!