Chicken-Udon Soup

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1 (3 1/2-ounce) package fresh shiitake mushrooms

4 cups Chicken Stock or fat-free, lower-sodium chicken broth

6 (1/4-inch) slices peeled fresh ginger

3 garlic cloves, crushed

1 green onion, cut into 2-inch pieces

1 star anise

6 ounces dried udon noodles (thick Japanese wheat noodles)

1 tablespoon canola oil

2 teaspoons minced peeled fresh ginger

1 garlic clove, minced

1/4 cup sake (rice wine) or sherry or dry white wine

2 cups shredded cooked chicken breast (about 8 ounces)

1 tablespoon lower-sodium soy sauce

1 tablespoon honey

1/4 teaspoon kosher salt

1/4 cup diagonally cut green onions

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