Ingredients:
6 cups low-fat chicken broth
2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
1 teaspoon peeled minced fresh ginger
1 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon white pepper ( important to use WHITE pepper, this isn’t the same with black)
1 1/2 cups thinly sliced shiitake mushroom caps
2 cups shredded cooked chicken
2 cups thinly sliced spinach leaves
1 1/2 ounces somen noodles (wheat noodles) or 1 1/2 ounces angel hair pasta, uncooked
Directions:
Combine first 8 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
Stir in chicken, spinach and noodles; cook 5 minutes.
Servings: 6
Time preparation: 10 min.
Time total: 45 min.