Chicken Ginger Noodle Soup

Ingredient

Method

1. Heat crushed red pepper flakes in a large sauce pan or soup pot over medium heat for 2 minutes. Add olive oil and heat for another 5 minutes. Set aside.
2. Cook the pasta according to the package, leaving it a little under cooked. Drain and toss with 1 tablespoon of the red pepper olive oil.
3. Reheat remaining red pepper olive oil (in the same sauce pan/pot) over medium heat. Add onion and celery and sauté until soft, making sure not to brown (about 3-4 minutes).
4. Add ginger, carrot, and garlic and sauté for 1 ½ minutes; making sure the garlic doesn't brown. Add the chicken broth and soy sauce. Increase the heat to high and bring to a boil.
5. Add the diced chicken and edamame; continue at light boil until chicken is completely cooked (approximately 3-4 minutes). Increase heat to medium and add the soba noodles and soy milk.
6. Cook until the soup is heated thoroughly, but do not boil. Remove from heat and stir in cilantro. Ladle into bowls and top with diced tomato.