Asian Chicken Noodle Soup

 

into a meal.  And, there is something so comforting about noodle soup.  Maybe it reminds me of all the ramen I ate in college?  Who knows?  What I do know is that this is an easy and delicious recipe. -4 servings of soba noodles (I used buckwheat, but use any kind you prefer.  If you cannot find these, just use spaghetti.) -1 large chicken breast, diced -2 tablespoons and 1/3 cup low sodium soy sauce -1 tablespoon oyster sauce -1 teaspoon garlic powder -1 small bunch of green onions, chopped -1 bunch of bok choy, chopped -1 yellow bell pepper, thinly sliced -2 tablespoons freshly grated ginger -1 cup of beef broth -4 cups of chicken broth -1 cup edamame beans (shelled) - fresh cilantro – for garnish -1 tablespoon canola oil -salt and pepper. . Dice chicken into small bite sized pieces. In a bowl large enough to hold the chicken pieces, mix together the 2 tablespoons of soy sauce, oyster sauce, and garlic powder. Allow chicken to marinate for 10 minutes while you are chopping your veggies. . Heat one tablespoon of canola oil over high heat in a large soup pot. Add the chicken and peppers and allow to brown for about 5 minutes. . Next, add the ginger, bok choy, and beef broth. Turn heat to medium and stir all together. The bok choy might be overflowing at first, but it will cook down after a few minutes. . Once the bok choy has cooked down a bit, add the chicken broth, 1/3 cup of soy sauce, and edamame beans and cover. Turn the heat to low and allow the soup to simmer for 20 minutes. . In the meantime, bring a pot of water to boil and cook the noodles. 6. Remove soup from heat and stir in the green onions. Taste and adjust seasoning if necessary. 7. Place a portion of noodles in each bowl and ladle the soup over them. Top with fresh cilantro.           I love a big bowl of noodle soup.  It is an easy way to pack tons of veggies

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