Tuesday, December 6, 2016

Gingery chicken noodle soup

To make this vegetarian, substitute cubes of extra-firm tofu for the chicken and use vegetable stock.


  • 3 ounce(s) soba noodles, 100% whole-grain, dried
  • 1 tablespoon oil, olive
  • 1 medium onion(s), yellow
  • 1 tablespoon ginger, fresh
    peeled and minced
  • 1 medium carrot(s)
    peeled and finely chopped
  • 1 clove(s) garlic
  • 4 cup(s) stock, chicken
    or broth
  • 2 tablespoons soy sauce, less sodium
  • 1 pounds chicken, breast, boneless, skinless
  • 1 cup(s) edamame
  • 1 cup(s) soy milk
    (soya milk)
  • 1/4 cup(s) cilantro, fresh
    chopped (fresh coriander)


Serves 8
Bring a saucepan 3/4 full of water to a boil, add the noodles and cook until just tender, about 5 minutes. Drain and set aside until needed. In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the ginger and carrot and saute for 1 minute. Add the garlic and saute for 30 seconds; don't let the garlic brown. Add the stock and soy sauce and bring to a boil. Add the chicken and edamame and return to a boil. Reduce the heat to medium-low and simmer until the chicken is cooked and the edamame are tender, about 4 minutes. Add the soba noodles and soy milk and cook until heated through; don't let boil.
Remove pan from the heat and stir in the cilantro. Ladle soup into warmed individual bowls and serve immediately.

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