A light and comforting soup made with tender chicken, chewy udon noodles, and fresh vegetables in a ginger-infused broth.

6 cups low-sodium chicken broth

2 cups cooked, skinless chicken breast, chopped

1 tablespoon fresh ginger, grated

2 green onions, sliced (whites and greens separated)

1 tablespoon low-sodium soy sauce

2 large carrots, thinly sliced or peeled into ribbons

2 cups shredded Napa or green cabbage

6 mushrooms (shiitake or button), thinly sliced

6 ounces udon noodles

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1. Prepare all vegetables and chop the cooked chicken.

2. Combine chicken broth, ginger, white parts of green onions, and soy sauce in a pot and bring to a boil.

3. Reduce heat and simmer for 5 minutes.

4. Add chicken, carrots, cabbage, and mushrooms. Simmer for 5 minutes.

5. Add udon noodles and cook until tender, about 3 to 5 minutes.

6. Serve hot and garnish with green onion tops.

For best texture, avoid overcooking the noodles. Add optional chili flakes or sesame oil for extra flavor.