Chicken Ginger Soup

This souped up version of the ultimate
comfort food features soybeans.
For a vegetarian version,
substitute cubes of extra firm tofu
for the chicken and use vegetable stock.

Ingredients:
1/2 pound dried egg noodles
1 tablespoon olive oil
1 large yellow onion, chopped
1 tablespoon peeled and minced fresh ginger
1 carrot, peeled and finely chopped
1 clove garlic, minced
4 cups chicken stock or broth
2 tablespoons soy sauce
1 pound skinless, boneless chicken breasts, chopped
1 cup shelled edamame
1 cup milk
1/4 cup chopped fresh cilantro

Directions:
Bring a saucepan 3/4 full
of water to a boil,
add the noodles and cook until just tender,
Drain and set aside until needed.

In a large saucepan, heat the
olive oil over medium heat.
Add the onion and saute until
soft and translucent, about 4 minutes.
Add the ginger and carrot
and saute for 1 minute.
Add the garlic and saute for 30 seconds;
don't let the garlic brown.
Add the stock and soy sauce
and bring to a boil.
Add the chicken and return to a boil.
Reduce the heat to medium-low and simmer
until the chicken is cooked, about 4 minutes.
Add the noodles and milk and cook
until heated through; don't let boil.
Remove from the heat and stir in the cilantro.
Ladle into warmed individual bowls
and serve immediately.