Gingery chicken noodle soup

Dietitian's tip:

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

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.

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.