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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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, Ingredients:
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) |
Directions:
1. In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken.
2. Cover; Bring to a boil; simmer until mushrooms are soft, about 5 minutes.
3. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes,Season.
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