Family recipe: Gingery chicken noodle soup

Updated: February 21, 2012 - 1:17 PM

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GINGERY CHICKEN NOODLE SOUP

Serves 8.

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

Directions

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.