Anti Inflammatory Gluten Free Ginger Garlic Rice Noodle Soup

Total time40 min

Prep time15 min

Cook time25 min

Anti Inflammatory Gluten Free Ginger Garlic Rice Noodle Soup

About Fig

Fig 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 →

Ingredients

4 servings

For the broth

1 tbsp sesame oil
Ty Ling Oil Sesame Spectrum Sesame Oil Organic Medium Heat Unrefined - 16 Fl. Oz.Spectrum Culinary Refined Expeller Pressed Sesame Oil 16 fl oz Oi! 100% Pure Extra Virgin Sesame Oil Spectrum Culinary Organic Expeller Pressed Sesame Oil 8 fl oz
See all
6 cloves garlic, thinly sliced
2-inch piece fresh ginger, peeled and thinly sliced
6 cups chicken broth
2 tbsp tamari
1 tsp rice vinegar
½ tsp white pepper

For the noodles

8 oz dried rice noodles (medium width)

For the soup

2 cups baby bok choy, halved lengthwise
1 lb boneless, skinless chicken breast, thinly sliced

For serving

4 scallions, thinly sliced (green parts only)
1 tsp chili oil (optional)

Instructions

1
Cook the rice noodles in a medium pot of boiling water according to package directions until just tender, about 4–6 minutes. Drain, rinse under cold water to stop cooking, and divide among four bowls.
2
Heat the sesame oil in a large pot over medium heat until shimmering. Add the garlic and ginger and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 2–3 minutes. Watch closely, as garlic can brown quickly.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!