Ingredients
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4 cups fat-free, reduced-sodium chicken broth
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3 tablespoons reduced-sodium soy sauce
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2 teaspoons grated fresh ginger
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3 garlic cloves, crushed
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3 cups assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems)
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3 cups white cabbage, cut in wedges
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1 cup thinly sliced carrots
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2 cups chicken breast, shredded
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2 cups fresh udon noodles (or substitute cooked linguine)
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1 cup thinly sliced green onions, with some of the green tops
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2 cups shredded raw spinach or whole baby spinach leaves
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Freshly ground black pepper to taste
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1 tablespoon mirin (sweetened rice wine) (Optional)
Directions
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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.
Tips
Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Nutrition Facts (per serving)
192 | Calories |
2g | Fat |
20g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 192 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 0g | 2% |
Cholesterol 43mg | 14% |
Sodium 630mg | 27% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 4g | 13% |
Total Sugars 5g | |
Protein 24g | 47% |
Vitamin C 38mg | 42% |
Calcium 75mg | 6% |
Iron 2mg | 12% |
Potassium 752mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.