Tuesday, October 25, 2011

Asian Style Chicken Noodle Soup

So this is a cross between chicken noodle soup, wonton soup and miso soup.  The recipe consists of simple ingredients that make a pretty tasty (and healthy) meal.  It tastes just like you would get from take-out.  Fry up some wonton strips and top off the soup for extra crunch!

Edamame is an immature soy bean (literally means "twig bean").  It is an amazing accomplishment by nature.  It is the only vegetable to house enough proteins that make it a complete protein- like the complete proteins we receive from meats and eggs- but with virtually no fat.  The soy bean (as most of you may know) becomes tofu and I think more of us are familiar with the benefits of tofu.  Edamame and all preparations of soybeans are rich in carbohydrates, protein, dietary fiber, omega-3 fatty acids and micronutrients, particularly folic acid, manganese and vitamin K. (http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/9872/2)

For even more info on edamame (and a better explanation of what I was saying before) check out this episode of Good Eats http://www.youtube.com/watch?v=9EZR9medTB4 & Part 2 http://www.youtube.com/watch?v=WI71jcY1mmQ&feature=related

Napa Cabbage: It is my favorite cabbage.  It is a mild flavored Chinese cabbage that is a sign of prosperity in China. Cabbage is super healthy for you in general.  The tops of the cabbage will wilt and be tender but near the root end it will remain crunchy.  This cabbage is even great raw in cole slaw.


  • 3 boneless skinless chicken breast
  • 1 bag of edamame (I had unshelled, so I just shelled them myself- you can buy already shelled ones too) (about 1-2 cups of beans)
  • about 1 - 1 ½ lbs of napa cabbage, shredded
  • 1 small onion, sliced (or you can use scallions- about 3 or 4 of them sliced thin)
  • ½ bag of egg noodles (I think that's about 5-6 oz.)
  • ¼ cup of soy sauce
  • 2 tablespoons of ginger, freshly grated
  • 2 garlic cloves, grated
  • 6 cups of water
  • 2 chicken bouillon cubes (optional)
  • salt and pepper
  • about 1 tsp red pepper flakes


  1. In a big pot add some oil and heat that over medium heat- when the oil is hot add the onions and season with salt.  Let that cook about 5 minutes.
  2. Add the ginger, garlic, red pepper flakes, and pepper.  Cook for about 2 minutes until very fragrant.
  3. Add the water, bouillon cubes and soy sauce.
  4. Add the chicken (whole breast pieces- we are going to poach them)
  5. Bring the water up to a boil and reduce to a very light simmer- we are gently poaching the chicken- we do not want to boil it.
  6. Cook that about 15 minutes until the chicken is cooked through.
  7. Remove the chicken when done and reserve.
  8. Bring the water to a boil and add in your egg noodles.  You can really use any type of noodle you want here- even small cut pasta would do.
  9. When the egg noodles are done- about 5-7 minutes, turn off the heat and add your edamame and cabbage.
  10. Slice or shred your chicken and return back to the pot.
  11. Taste the soup before serving- might need more salt- I also like to add a bit of freshly grated ginger at the very end to give it a fresh taste.

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