Bok choy, chicken, and udon soup

This soup, despite the longish list of ingredients, really couldn't be easier. We ate it tonight and it was delicious and very filling. Precooked udon noodles are available at Whole Foods, but if you use dry noodles, just add them earlier. You could also use capellini or rice noodles if you break them up into one inch pieces.

2 Liters (2 boxes) low sodium chicken broth

5 cloves garlic, sliced thinly

3 two inch pieces of ginger, peeled

2 green onions, white and green parts, sliced diagonally into one inch pieces

1 pint sliced mushrooms (any kind will do)

2 boneless, skinless chicken breasts, cut into one inch chunks

1 bunch baby bok choy, separated, cleaned thoroughly, and sliced thinly (white and green parts)

4 Tblsp soy sauce

1 drop sesame oil

1/2 Tblsp garlic salt

1 package pre-cooked udon noodles

Combine first four ingredients and let simmer (don't boil) for about fifteen minutes. Add next two ingredients and simmer for ten minutes, covered. Add final five ingredients and simmer for another ten minutes, covered. Taste for seasoning and serve. YUM.

This makes a LOT, so you may want to adjust if you don't want leftovers for lunch tomorrow.