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)

Instructions

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.