RECIPES

ASIAN MUSHROOM SOUP

4 cups chicken broth (vegetable broth will do for vegetarians) 3 tbs soy sauce 2 tsp fresh grated ginger 3 cloves garlic crushed 3 cups assorted mushrooms, sliced 3 cups white cabbage cut in wedges (try Napa cabbage) 1 cup  carrots, thinly sliced 2 cups cooked chicken breast shredded (optional) 2 cups fresh udon noodles (or cooked linguine) 1 cup green onion, sliced thin 2 cups shredded raw or whole baby spinach 1 tbs mirin (rice wine) freshly ground pepper

In a large pot, combine broth, soy sauce, ginger, mirin, garlic, mushrooms, cabbage, carrots & chicken.  Bring to a boil.  Cover and simmer until musrooms are soft, about 15 minutes.  Stir in noodles, green unions and spinach.  Simmer until greens are wilted, about 2-5 minutes.  Season with pepper to taste.  Serves 6.

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