Ingredients Jump to Instructions ↓

  1. 1/ 2 teaspoon minced fresh ginger

  2. 1/2 teaspoon salt

  3. 1 teaspoon Asian sesame oil

  4. 1 pound boneless skinless chicken breasts, cut into thin julienne

  5. 8 ounces rice noodles

  6. 4 cups chicken broth

  7. 1 whole garlic clove, crushed

  8. 1 tablespoon rice vinegar

  9. 1 teaspoon sesame oil

  10. 8 ounces Spinach or bok choy leaves, washed and chopped Salt and pepper

Instructions Jump to Ingredients ↑

  1. In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil. Marinate the chicken in this mixture for 30 minutes. During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander . When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil. Add soaked rice noodles and cook for 5 minutes. Remove garlic clove. Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through. Add the spinach and remove from heat when spinach is wilted. Season to taste with salt and pepper. Ladle out soup.


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