Japanese ramen noodle soup

[bif]

http://cookingwiththemark.blogspot.com
Ingredients

1 cup cooked baby spinach
1 cup cooked corn
1 1/2 cup cooked chicken breast, diced
1 can bamboo shoots
1 cup dried Shitake mushrooms
3/4 lb. Japanese noodles (I used Udon)
4 T Miso paste
1 green onion, finely diced
Dash of fish oil and reduced sodium soy sauce
1 1/2 c chicken stock or reduced sodium chicken broth
3 1/2 c water.

Directions
Cook spinach and corn. Place on paper toweling an d set aside. Rehydrate mushrooms in boiling water. Drain and place on paper toweling. Cook noodles and rinse with cold water, drain and set aside. In a pot, bring chicken stock and water to a boil. Reduce heat to simmer and add miso, soy, and fish oil. Simmer gently for five minutes, stirring frequently. Place noodles in bowls, top with vegetables and chicken--each in its own sector. Ladle broth over noodles and serve.