“Loving Island Life” Soup for the Soul Recipe

Hello everyone!  This is Karen hijacking the blog this week.  Some of us at “Loving Island Life” are down with that nasty bug that everyone seems to be catching.  We hope that you have been able to stay healthy this winter, but in case you’re not feeling too well either, I have just the thing for you!  It’s my very favorite Udon soup for the soul recipe.  It is low calorie, no fat, and chock full of immune system boosters.  Best of all, it takes about 20 minutes to make, start to finish.   I’ve served it to my family for years, and it never fails to make us feel better, even when we aren’t ill.  I hope you enjoy!

Asian Mushroom Soup

4 Cups fat-free, reduced-sodium chicken broth

3 Tbsp. reduced-sodium soy sauce

2 tsps. grated fresh ginger

3 garlic cloves, crushed

3 Cups assorted mushrooms, sliced (white buttons, oyster, shiitake, Portobello, and crimini are all good)

3 Cups white cabbage (I use bok choy, I can never get use up a whole head of cabbage)

1 Cup thinly sliced carrots

2 Cups cooked chicken breast, shredded

2 Cups fresh udon noodles (or substitute 2 cups cooked linguine, but the udon noodles are best)

1 Cup thinly sliced green onion, with some of the green tops

2 Cups shredded raw spinach or whole baby spinach leaves.

Freshly ground black pepper to taste

1 Tbsp. mirin (sweetened rice wine, this is optional, but I think it really makes the broth more flavorful)

 

In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage or bok choy, carrots and chicken.  Cover.  Bring to a boil; simmer until mushrooms are soft, about 5 minutes.  Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes.  Add mirin and season to taste.

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