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 |
