Asian Chicken Noodle Soup

I love a big bowl of noodle soup.  It is an easy way to pack tons of veggies into a meal.  And, there is something so comforting about noodle soup.  Maybe it reminds me of all the ramen I ate in college?  Who knows?  What I do know is that this is an easy and delicious recipe.

Asian Chicken Noodle Soup

-4 servings of soba noodles (I used buckwheat, but use any kind you prefer. If you cannot find these, just use spaghetti.)
-1 large chicken breast, diced
-2 tablespoons and 1/3 cup low sodium soy sauce
-1 tablespoon oyster sauce
-1 teaspoon garlic powder
-1 small bunch of green onions, chopped
-1 bunch of bok choy, chopped
-1 yellow bell pepper, thinly sliced
-2 tablespoons freshly grated ginger
-1 cup of beef broth
-4 cups of chicken broth
-1 cup edamame beans (shelled)
- fresh cilantro ? for garnish
-1 tablespoon canola oil
-salt and pepper

1. Dice chicken into small bite sized pieces. In a bowl large enough to hold the chicken pieces, mix together the 2 tablespoons of soy sauce, oyster sauce, and garlic powder. Allow chicken to marinate for 10 minutes while you are chopping your veggies.
2. Heat one tablespoon of canola oil over high heat in a large soup pot. Add the chicken and peppers and allow to brown for about 5 minutes.

3. Next, add the ginger, bok choy, and beef broth. Turn heat to medium and stir all together. The bok choy might be overflowing at first, but it will cook down after a few minutes.

4. Once the bok choy has cooked down a bit, add the chicken broth, 1/3 cup of soy sauce, and edamame beans and cover. Turn the heat to low and allow the soup to simmer for 20 minutes.

5. In the meantime, bring a pot of water to boil and cook the noodles.
6. Remove soup from heat and stir in the green onions. Taste and adjust seasoning if necessary.
7. Place a portion of noodles in each bowl and ladle the soup over them. Top with fresh cilantro.