This bowl builds a deeply savory broth from garlic-infused oil, sesame oil, fresh ginger, and scallion greens, simmered together with chicken broth, rice vinegar, and a touch of maple syrup until every spoonful tastes rounded and rich. Boneless chicken breast poaches right in that broth until tender, then gets sliced thin and layered over silky rice noodles that soak up all that flavor. Baby bok choy and oyster mushrooms add color, crunch, and an earthy depth, while a jammy soft-boiled egg on top brings the whole bowl together. Toasted sesame seeds and a drizzle of chili oil finish things off with warmth and a little heat. It's a comforting, restaurant-style noodle soup you can make with total confidence on a gluten free menu, no second-guessing required at the table.
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Bring a medium saucepan of water to a boil. Lower the eggs in gently and cook for exactly 7 minutes, then transfer immediately to a bowl of ice water and let cool for 5 minutes. Peel the eggs, place them in a small bowl, and pour over 1 tbsp tamari and 1 tbsp rice vinegar. Set aside while you build the broth.
Heat the garlic-infused oil and sesame oil in a large pot over medium heat until shimmering. Add the scallion greens and grated ginger and cook, stirring, until fragrant and slightly softened, about 2 minutes.
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