Trade in boring old chicken noodle soup for this updated Asian inspired version. Buckwheat soba noodles add fibre and gourmet appeal. The broth is infused with fresh ginger, which has tummy-soothing properties that will make this substantial noodle bowl the new comfort soup.

  1 bunch green onions, about 6
  1 bone-in, skinless chicken breast, about 1/2 lb (250 g)
  1 2-in (5 cm) piece raw ginger, sliced
  2 cans (284 mL each) low sodium chicken broth
  4 cups (1 L) water
  4 oz (125 g) soba (buckwheat noodles) or whole wheat spaghetti
  1 red pepper, cut into strips
  1 carrot, cut into thin sticks
  1 stalk celery, cut thinly on the diagonal
  1 tbsp (15 mL) soy sauce
  1/2 tsp (2 mL) hot sauce, optional
  1/4 tsp (1 mL) sesame oil
  1 tsp (5 mL) toasted sesame seed, optional

Coarsely chop four of the green onions and reserve the remainder for the garnish. Combine the onions with the chicken, ginger slices, broth and water in a large pot. Bring to the boil over medium-high heat and simmer for 15 minutes, partially covered. Strain and reserve the broth and chicken but discard the onions and ginger. Cut the chicken from the bone and slice thinly, set in a bowl and cover with foil to keep warm.

Return the broth to the pot and bring to the boil. Add the buckwheat noodles and cook for 2 minutes. Stir in the red pepper strips, carrot, celery and cook for 3 minutes more. Stir in the soy sauce, hot sauce if using, and sesame oil.

Use a slotted spoon to transfer equal portions of noodles and vegetables into four serving bowls. Top with sliced chicken and pour equal amounts of the hot broth into each bowl. Thinly slice the remaining green onions and sprinkle over soup. Sprinkle with toasted sesame seeds, if using. Serve with a fork to twirl up the noodles and a spoon to slurp up the broth.

Makes 4 servings.

Per serving: 218 g calories, 4 g fat, 25 g protein, 23 g carbs, 4 g fibre, 1076 mg sodium. A high source of fibre. Excellent source of vitamin A, vitamin C, and folate.