After a few days of non-stop eating of turkey, stuffing, and potatoes, I thought I’d try a light (yet surprisingly filling) soup. It has a lot of protein, thanks to the edamame and chicken; you could also substitute cubed extra firm tofu.
3 1/2 c water
3 1/2 c chicken or vegetable stock
2 bay leaves
1 inch fresh ginger, peeled and thiny sliced
2 oz thin rice noodles (per person*)
3 organic boneless chicken breasts
1 tbsp olive oil
1 1/2 c shelled edamame (you can use frozen)
2 c kale, chopped
toasted sesame oil (for garnish)
chopped cilantro (for garnish)
salt and pepper
In large pot, combine water, broth, ginger, and bay leaves. Bring to a boil. Prepare noodles according to directions on box; rinse with cool water and set aside. Cook chicken in olive oul over medium heat until browned on both sides–be careful not to overcook. Let cool slightly and thinly slice against the grain
Add edamame and cook three minutes; add kale and chicken and cook another three minutes. Taste broth, salt and pepper to taste. (I added garlic powder at this point to give it some more flavor).
Place noodles in the bottom of each person’s bowl. Ladle broth into the bowl and garnish with toasted sesame oil and cilantro.
*If you’re making this with the intentions of having leftovers, I would recommend making the rice noodles fresh each time. (They don’t take a long time to cook, so it will be a breeze). Simply heat up the broth as you cook the noodles and use fresh cilantro and sesame oil each time. If you need to cut come corners, however, it’s fine to put it all in when first making it.