Asian Mushroom Soup

Name: Asian Mushroom Soup
Ingredients: 4 cups fat-free, reduced-sodium chicken broth; 3 tablespoons reduced-sodium soy sauce; 2 teaspoons grated fresh ginger; 3 garlic cloves, crushed; 3 cups assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems); 3 cups white cabbage, cut in wedges; 1 cup thinly sliced carrots; 2 cups chicken breast, shredded; 2 cups fresh udon noodles (or substitute cooked linguine); 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)