Labels

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.

Ingredients

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

Instructions

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.


Our site is part of Gourmet Ads (www.gourmetads.com). If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.

name photo PicMonkeyCollagename_zps3046daf4.jpg

No comments:

Post a Comment

Contact Form

Name

Email *

Message *