I had some chicken broth I made after having an amazing roast chicken on New Year's Eve. But you could just use canned broth or bouillon cubes if you had to. The flavor comes from the garlic, ginger, soy sauce and mirin. If you don't currently have that in your pantry, you should... it's a great ingredient for salad dressings or just to add some tang to stir fry.
My roommate is fighting a cold, so I'm hoping the combo of ginger and garlic can do some chicken soup magic -- with a little Asian flair.
Happy New Year people. Don't be in denial -- it's gonna be a great year!
- 4 cups fat-free, reduced-sodium chicken broth
- 3 tablespoons reduced-sodium soy sauce (or tamari if you're gluten-free like me)
- 2 teaspoons grated fresh ginger
- 3 garlic cloves, crushed
- 3 cups assorted mushrooms, sliced -- white buttons, oyster, shitake, portobello and crimini; if using shitake, discard stems (I didn't want to venture to the store in the rain, so I used canned mushrooms... shhh....)
- 3 cups white cabbage, cut in wedges (I didn't have cabbage, but had half a package of sugar snap peas. Yummy!)
- 1 cup thinly sliced carrots (barf... I hate carrots. I peeled one into the soup for color)
- 2 cups chicken breast, shredded or diced
- 2 cups fresh udon noodles or cooked linguine (I used a package of pho noodles -- PERFECT)
- 1 cup thinly sliced green onions, with some of the green tops
- 2 cups shredded raw spinach or whole baby spinach leaves
- Freshly ground black pepper to taste
- 1 tablespoon mirin (sweetened rice wine) (optional)