Chicken and Edamame Noodle Soup
Mild white tea stock allows the robust flavors of kale, lemongrass, and sesame oil to shine.
Ingredients3 teaspoons loose leaf white tea
1 inch ginger, peeled and thinly sliced
4 oz linguine-style rice noodles
2 6-ounce boneless organic chicken breasts, cut into thin strips
1 tablespoon olive oil
1 stalk lemongrass, outside leaves removed and finely chopped
1 cup shelled edamame, frozen
½ teaspoon sea salt
1 cup cremini mushrooms, thinly sliced
2 cups kale, chopped
1 teaspoon sesame oil
Freshly ground black pepper and fresh cilantro for garnish
Nutrition FactsPer serving: 258 calories, 4 g fat (0.5 g saturated), 30 g carbohydrates, 25 g protein, 2.7 g fiber, 413 mg sodium (18% Daily Value).
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Directions1. In a large pot combine 6 cups of water with white tea and ginger. Heat until water is almost boiling. Remove from heat and steep for 5 minutes.
2. Prepare noodles according to package directions. Cook chicken in olive oil over medium heat in a sauté pan until no longer pink. Remove from heat and let stand.
3. Strain tea infusion liquid to remove tea leaves and place ginger back into liquid. Return to burner, add lemongrass, and bring to a boil. Add edamame, cover pot, reduce heat, and simmer for 3 minutes. Add sea salt, mushrooms, kale, and cooked chicken strips and cook for 2 minutes. Add noodles and sesame oil and stir well.
4. Place soup in serving bowls and top with ground pepper and cilantro.