Nutrition per serving may change if servings are adjusted.
1 tablespoon canola or peanut oil
1 cup sliced onion
2 tablespoons grated fresh ginger
2 cups shredded green cabbage or napa cabbage
1 cup peeled and diced sweet potato
½ cup sliced celery
4 cups reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
½ teaspoon crushed red pepper
8 ounces coarsely chopped cooked chicken breast
1 tablespoon lime juice
¼ cup chopped green onions
¼ cup snipped fresh cilantro
8 ounces whole grain udon or soba noodles, cooked according to package directions
Chopped unsalted dry-roasted peanuts (optional)
In a large saucepan, heat oil over medium-high heat. Add onion and ginger; cook for 3 minutes, stirring occasionally.
Add cabbage, sweet potato, and celery. Cook for 4 minutes more, stirring occasionally. Stir in broth, soy sauce, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender.
Stir in chicken and lime juice. Just before serving, stir in green onions and cilantro. Serve soup with udon and, if desired, garnish with peanuts.