I was under the weather during the week and decided to make some soup that was healthy but flavorful. Any Asian-style soup is one I have an affinity for. There is nothing like a good hot pot to warm the soul. This recipe caught my attention because it has one of my favorite beans: edamame! I am quite fortunate to live so close to an HMart (a wonderful Korean supermarket) and I bought some other items for some fun stir-fry this week, including Chinese brown rice cake and some firm tofu. I also got some oyster sauce since I saw a recipe for pad thai that Mark Bittman wrote about in The New York Times.
Asian Chicken, Edamame, and Noodle Soup (courtesy of Weight Watchers)
2 cups chopped roasted chicken breast
1 (10-ounce) package frozen, shelled edamame
1 (32-ounce) can low sodium, fat-free chicken broth
1 (3-ounce) package of chicken flavored ramen noodles
1 cup thinly sliced Chinese chives
1) Heat first three ingredients in Dutch oven for 3 minutes.
2) Add soup noodles and spice packet and cook according to directions.
3) Add chives and ladle into bowls. Eat with chopsticks and enjoy!