Instructions: Place stock, ginger, rice wine (mirin) and soy sauce in a large saucepan or Dutch oven. Bring to a boil and then simmer gently 10 minutes.

Meanwhile, cook noodles in boiling water until almost tender. Rinse with cold water. Drain well.

Add chicken to stock mixture. Cook a few minutes.

Add spinach, peas, carrots, green onions and noodles. Heat thoroughly.

Taste and adjust seasoning if necessary.

NOTES : Makes 4 servings

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