Gingery Chicken Noodle Soup

Gingery Chicken Noodle Soup


  • 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)



  • 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 sauté until soft and translucent, about 4 minutes.
  • Add the ginger and carrot and sauté for 1 minute.
  • Add the garlic and sauté 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.
  • To make this vegetarian, substitute cubes of extra-firm tofu for the chicken and use vegetable stock.

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