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4 cups reduced sodium chicken broth (I used bouillon cubes)
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, onions and spinach. Simmer until greens are wilted, about 2 to 3 minutes. Serve with crisp Chinese noodles.
Posted by Fran Garfunkel
Nutritional Info Per Serving: 160calories, 2.5g fat, 3g fiber
3 tbsp. reduced sodium soy sauce
2 tsp. fresh grated ginger
3 cloves garlic, crushed
3 cups assorted mushrooms, sliced (I used white, portobello and oyster, if you use shitake mushrooms, discard the stems)
3 cups shredded white cabbage
1 cup thinly sliced carrots
2 cups shredded chicken breast
2 cups Chinese noodles (or 2 cups cooked thin spaghetti)
1 cup thinly sliced green onions
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground pepper to taste