Vegan Gluten Free Chicken Tamari Rice Noodle Soup
Total time50 min
Prep time15 min
Cook time35 min
4.5(8)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the soup
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, peeled and finely grated
- 4 scallions, white and light green parts thinly sliced, dark green tops reserved for serving
- 6 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup water
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp fish sauce
- Ā½ tsp white pepper
- 1 Ā½ lb boneless, skinless chicken breasts (about 2 medium)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 6 oz dried rice noodles (medium width, about 3mm)
- 2 cups baby bok choy, halved lengthwise
For serving
- 1 tsp sesame oil, for finishing
- 1 tbsp fresh lime juice
- 1 tsp chili garlic sauce (optional)
Instructions
- 1
Heat 1 tbsp sesame oil in a large pot over medium heat until shimmering. Add the ginger and the white and light green parts of the scallions and cook, stirring, until softened and fragrant, about 2 minutes.
- 2
Pour in the chicken broth and water. Stir in the tamari, rice vinegar, fish sauce, and white pepper. Raise the heat to medium-high and bring the broth to a gentle boil.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!