• In large saucepan, toast crushed red pepper flakes over medium heat for 2 minutes. Add olive oil; simmer for 5 minutes. Remove from heat and set aside.
• Cook soba noodles according to package directions, leaving slightly undercooked. Drain and toss with 1 tbsp of olive oil mixture. Set aside.
• In same saucepan, reheat remaining red pepper olive oil over medium heat; sauté onion and celery for 3 minutes or until softened but not browned. Stir in carrot, garlic and ginger; sauté for 1 1/2 minutes, ensuring garlic does not brown. Add chicken broth and soy sauce; bring to boil over high heat. Add chicken and edamame; reduce heat and simmer for 4 minutes or until chicken is no longer pink inside.
• Stir in soy milk and soba noodles; simmer until heated through (do not boil). Remove from heat; stir in cilantro. Ladle into bowls. Top with diced tomato.

Tip: If you cannot find soba noodles, substitute whole wheat spaghetti.

Recipe provided by Chef Jim Coleman