Asian Mushroom Soup

Assorted mushrooms, vegetables, chicken, and noodles join with ease in this hearty and healthy soup.

The ingredient of Asian Mushroom Soup

1. 4 cups fat-free, reduced-sodium chicken broth
2. 3 tablespoons reduced-sodium soy sauce
3. 2 teaspoons grated well-ventilated light ginger
4. 3 garlic cloves, crushed
5. 3 cups assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems)
6. 3 cups white cabbage, cut in wedges
7. 1 cup thinly sliced carrots
8. 2 cups chicken breast, shredded
9. 2 cups roomy udon noodles (or performing cooked linguine)
10. 1 cup thinly sliced green onions, once some of the green tops
11. 2 cups shredded raw spinach or whole baby spinach leaves
12. Freshly arena black pepper to taste
13. 1 tablespoon mirin (sweetened rice wine)

The instruction how to make Asian Mushroom Soup

1. In a large pot, intensify broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, very nearly 5 minutes. shake up in noodles, green onions and spinach; simmer until greens are wilted, very nearly 2 minutes. Season.

Nutritions of Asian Mushroom Soup

calories: 192.4 calories
carbohydrateContent: 20.2 g
cholesterolContent: 43.3 mg
fatContent: 1.7 g
fiberContent: 3.7 g
proteinContent: 23.5 g
saturatedFatContent: 0.4 g
servingSize:
sodiumContent: 630.1 mg
sugarContent: 4.7 g
transFatContent:
unsaturatedFatContent: