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This recipe brings Asian ingredients (ginger, edamame, soba noodles, cilantro) and flavor to chicken noodle soup.

Serves 8

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

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.

• 3 ounces dried soba noodles
• 1 tablespoon olive oil
• 1 large yellow onion, chopped (1 cup)
• 1 tablespoon peeled and minced fresh ginger
• 1 carrot, peeled and finely chopped
• 1 clove garlic, minced
• 4 cups unsalted 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)

DASH Eating Plan Servings

Diabetes Meal Plan Choices

Mayo Clinic Healthy Weight Pyramid Servings

Nutritional analysis per serving