GINGERY CHICKEN NOODLE SOUP
Note: Edamame are soybeans. Substitute low-fat cow's milk for the soy milk, if you prefer. From "The New Mayo Clinic Cookbook."
• 3 oz. dried soba noodles
• 1 tbsp. olive oil
• 1 large yellow onion, chopped
• 1 tbsp. peeled and minced fresh ginger root
• 1 carrot, peeled and finely chopped
• 1 garlic clove, minced
• 4 c. chicken stock
• 2 tbsp. reduced-sodium soy sauce
• 1 lb. skinless, boneless chicken breasts, chopped
• 1 c. shelled edamame
• 1 c. plain soy milk (see Note)
• 1/4 c. chopped fresh cilantro
Fill a saucepan three-fourths full of water and bring to a boil. Add the noodles and cook until just tender, about 5 minutes. Drain and set aside until needed.
In large saucepan, heat oil over medium heat. Add onion and sauté until soft and translucent, about 4 minutes. Add ginger and carrot and sauté for 1 minute. Add garlic and sauté for 30 seconds; do not let garlic brown.
Add stock and soy sauce and bring to a boil. Add chicken and edamame and return to boil. Reduce heat to medium-low and simmer until chicken is cooked and edamame are tender, about 4 minutes.
Add soba noodles and soy milk and cook until heated through; do not let boil. Remove pan from heat and stir in cilantro. Ladle soup into warmed bowls.