6 cups Low-Fat Chicken Stock
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon minced peeled fresh ginger
1/2 teaspoon bottled minced garlic
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 (3-1/2-ounce) package shiitake mushrooms, stems removed and thinly sliced (about 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 (wheat noodles) or angel hair pasta, uncooked
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.
Yield: 6 servings (serving size: 1-1/2 cups).
Nutritional Information:
CALORIES 138 (23% from fat); FAT 3.5g (sat 0.9g, mono 1.3g, poly 0.7g); PROTEIN 17.4g; CARB 9.2g; FIBER 1.6g; CHOL 36mg; IRON 2.5mg; SODIUM 450mg; CALC 30mg