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Gingery chicken noodle soup
Nb persons: 8
Yield:
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| Get Started Dietitian's tip: To make this vegetarian, substitute cubes of extra-firm tofu for the chicken and use vegetable stock. By Mayo Clinic staff Ingredients | |
| 3 ounces | dried soba noodles |
| 1 tablespoon | olive oil |
| 1 large | yellow onion, chopped |
| 1 tablespoon | peeled and minced fresh ginger |
| 1 | carrot, peeled and finely chopped |
| 1 clove | garlic, minced |
| 4 cups | chicken stock or broth |
| 2 tablespoons | reduced-sodium soy sauce |
| 1 pound | skinless, boneless chicken breasts, chopped |
| 1 cup | shelled edamame |
| 1 cup | plain soy milk, (soya milk) |
| 1/4 cup | chopped fresh cilantro, (fresh coriander) |
Directions
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.
Recipe uploaded with Shop'NCook for iPhone.
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