Chicken Udon Soup
INGREDIENTS
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5 1/2 cups low sodium chicken stock
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2 Tbsp mirin (Japanese sweet rice wine)
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2 Tbsp soy or tamari sauce
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8-oz boneless chicken breast, cut into slivers
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4 medium-sized shiitake mushrooms, sliced
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2 scallions, julienned into two-inch pieces
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4 handfuls baby or regular spinach, stems discarded
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1 package dried or frozen udon noodles
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1 Tbsp hot sesame oil
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