Asian Mushroom Soup
Contributed By: Lisa Larson, APN, CNP (Swedish American)
4 cups fat free, reduced sodium chicken broth
3 Tbls. Reduced sodium soy sauce
2 tsps. Grated fresh ginger
3 garlic cloves, crushed
3 cups fresh mushrooms, sliced
3 cups white cabbage, cut into wedges
1 cup thinly sliced carrots
2 cups chicken breast, shredded
2 cups fresh udon noodles (or 2 cups cooked linguini)
1 cup thinly sliced green onions, with some of the tops
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground black pepper to taste
1. In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken.
2. Cover. Bring to a boil; simmer until the mushrooms are soft, about 5 minutes.
3. Stir in noodles, green onions and spinach.
4. Simmer until greens are wilted, about 2 minutes.
5. Season and serve.
Per serving: 169 calories, 19g protein, 3 g fiber, 16 g carbohydrates 2.6 g fat (0.5g saturated), 940mg. sodium