By Mayo Clinic Staff
Gingery chicken noodle soup

Dietitian's tip:

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

Number of servings

Serves 8
  1. Healthy carb

Ingredients

  1. 3 ounces dried soba noodles
  2. 1 tablespoon olive oil
  3. 1 large yellow onion, chopped (1 cup)
  4. 1 tablespoon peeled and minced fresh ginger
  5. 1 carrot, peeled and finely chopped
  6. 1 clove garlic, minced
  7. 4 cups unsalted chicken stock or broth
  8. 2 tablespoons reduced-sodium soy sauce
  9. 1 pound skinless, boneless chicken breasts, chopped
  10. 1 cup shelled edamame
  11. 1 cup plain soy milk (soya milk)
  12. 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.

Nutritional analysis per serving

Serving size: About 1 1/4 cups

  • Total carbohydrate 16 g
  • Dietary fiber 2 g
  • Sodium 223 mg
  • Saturated fat 1 g
  • Total fat 5 g
  • Cholesterol 41 mg
  • Protein 19 g
  • Monounsaturated fat 2 g
  • Calories 185
  • Trans fat Trace
  • Total sugars 4 g
  • Added sugars 0 g

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.

June 15, 2017