miso chicken noodle soup

2 tbsp. olive oil
2 leeks (white part only), split, rinsed, and sliced
2 cloves garlic, minced
1 medium bunch of chard (about 1/2 pound)
4 medium carrots (about 3/4 pound), peeled and coarsely chopped
4 ounces buckwheat (soba) noodles
1 cup edamame (fresh or frozen)
1/2 cup miso
1 cup shredded cooked chicken (optional)
2 scallions, finely sliced

1. Set a large pot over medium-low heat. Add oil and heat for 1 miute. Add leeks and garlic; cook, stirring occasionally, while preparing chard. Remove stalks and ribs from chark; set leaves aside. Coarsely chop stalks and ribs, and add to pot. Cook, stirring occasionally, until tender, 8 to 10 minutes.
2. Add 2.5 quarts water to pot. Increase heat and bring to a boil. Add carrots then reduce heat to simmer. Continue simmering until carrots are tender, about 10 minutes more. Meanwhile, bring a separate pot of water to a boil. Add buckwheat noodles and cook until tender, about 3 minutes (do not cook in soup pot because they will soak up too much broth). Drain with a collander and run under cold water; set aside.
3. Coarsely chop reserved chard leaves and add to soup along with edamame. Cook until just wilted then quickly increase heat and bring liquid to a boil. Remove 1 cup boiling liquid and swirl into a bowl with miso; set aside.
4. Add shredded chicken (if using) to pot; cook to heat through, about 2 minutes. Add noodles and whisk miso mixture into soup. Serve immediately: divide soup among bowls and garnish with scallions.

Number of Servings: 6

Recipe submitted by SparkPeople user THEELEVENTHHOUR.