Sweet-And-Sour Chicken Soup

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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

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