Soup Season
By Cheryl Forberg
January is the peak of soup season. No matter where you are, the weather tends to be cooler, wetter and sometimes downright snowy. There’s no better time to enjoy hot meals and foods that comfort and warm you from the inside out. Breakfast, lunch or dinner, there’s not just one best time for a steaming bowl or mug of soup.
Today, I’m sharing a (James Beard award-winning!) recipe I developed a while back for The New Mayo Clinic Cookbook: Eating Well for Better Health. This is one of my all-time favorites called Asian Chicken Noodle Soup. It’s probably not your grandmother’s chicken soup recipe, but I promise it is just as tasty and comforting. I’ve added a few easy-to-find ingredients that add flavor (especially umami!) and texture. I love to make a double batch and freeze extra portions in individual bags for a quick grab n’ go lunch, snack or even breakfast.
I’ve also adapted this recipe with options for gluten free and/or vegetarian versions. But, if you do eat meat, you could substitute the chicken for leftover shredded roast pork or beef. And if you don’t have issues with gluten, you can use your favorite noodle or pasta shape.
Asian Chicken Noodle Soup
Makes 8 servings
This easy tasty soup is an easy gluten-free way to add (soy) protein to your day. For a vegetarian version, substitute small cubes of extra firm tofu for the chicken and use vegetable broth.
Ingredients
1 tablespoon olive oil
1 cup chopped yellow onion
1 tablespoon peeled minced ginger
1/2 cup finely chopped carrots
1 teaspoon Melissa’s chopped garlic
4 cups fat-free chicken broth (or vegetable)
2 tablespoons soy sauce (use tamari for gluten-free)
1-pound boneless skinless roast chicken breast, minced
1 cup Melissa’s shucked edamame (raw)
1 cup cooked buckwheat noodles (soba/gluten-free)
1 cup plain soy milk
1/4 cup chopped fresh cilantro
Preparation
Heat olive oil in 3-quart saucepan over medium heat. Add onion and sauté for about 4 minutes until soft and translucent. Add ginger and carrots and sauté one minute longer. Add garlic and sauté about 1 minute. Do not brown garlic.
Add broth and soy sauce and bring mixture to a boil. Add chicken and edamame and when mixture returns to a boil, reduce heat to simmer. Simmer for about 4 minutes, until chicken and edamame are just heated through. Add noodles and soymilk; heat but do not boil.
Remove from heat and stir in cilantro. Serve hot.
January is the peak of soup season. No matter where you are, the weather tends to be cooler, wetter and sometimes downright snowy. There’s no better time to enjoy hot meals and foods that comfort and warm you from the inside out. Breakfast, lunch or dinner, there’s not just one best time for a steaming bowl or mug of soup.
Today, I’m sharing a (James Beard award-winning!) recipe I developed a while back for The New Mayo Clinic Cookbook: Eating Well for Better Health. This is one of my all-time favorites called Asian Chicken Noodle Soup. It’s probably not your grandmother’s chicken soup recipe, but I promise it is just as tasty and comforting. I’ve added a few easy-to-find ingredients that add flavor (especially umami!) and texture. I love to make a double batch and freeze extra portions in individual bags for a quick grab n’ go lunch, snack or even breakfast.
I’ve also adapted this recipe with options for gluten free and/or vegetarian versions. But, if you do eat meat, you could substitute the chicken for leftover shredded roast pork or beef. And if you don’t have issues with gluten, you can use your favorite noodle or pasta shape.
Asian Chicken Noodle Soup
Makes 8 servings
This easy tasty soup is an easy gluten-free way to add (soy) protein to your day. For a vegetarian version, substitute small cubes of extra firm tofu for the chicken and use vegetable broth.
Ingredients
1 tablespoon olive oil
1 cup chopped yellow onion
1 tablespoon peeled minced ginger
1/2 cup finely chopped carrots
1 teaspoon Melissa’s chopped garlic
4 cups fat-free chicken broth (or vegetable)
2 tablespoons soy sauce (use tamari for gluten-free)
1-pound boneless skinless roast chicken breast, minced
1 cup Melissa’s shucked edamame (raw)
1 cup cooked buckwheat noodles (soba/gluten-free)
1 cup plain soy milk
1/4 cup chopped fresh cilantro
Preparation
Heat olive oil in 3-quart saucepan over medium heat. Add onion and sauté for about 4 minutes until soft and translucent. Add ginger and carrots and sauté one minute longer. Add garlic and sauté about 1 minute. Do not brown garlic.
Add broth and soy sauce and bring mixture to a boil. Add chicken and edamame and when mixture returns to a boil, reduce heat to simmer. Simmer for about 4 minutes, until chicken and edamame are just heated through. Add noodles and soymilk; heat but do not boil.
Remove from heat and stir in cilantro. Serve hot.
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