Asian Mushroom Soup - cooking recipe

Ingredients

4 cups chicken broth
3 tablespoons soy sauce
2 teaspoons grated fresh ginger
3 cloves garlic, crushed
3 cups assorted mushrooms, sliced (white buttons, oyster, portabella, crimni, shiitake, if using shiitake, discard stems)
3 cups cabbage, cut in wedges
1 cup thinly sliced carrot
2 cups chicken breasts, shredded
2 cups fresh udon noodles (or substitute 2 cups cooked linguine)
1 cup chopped green onion, with some of the green tops
2 cups shredded raw spinach or 2 cups whole baby spinach leaves
fresh ground pepper, to taste
1 tablespoon mirin (sweetened rice wine) (optional)

Preparation

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, green onions and spinach; simmer until greens are wilted, about 2 minutes,Season.