This soul-warming noodle soup is exactly the kind of bowl you want on a cold evening ā deeply aromatic, satisfying, and ready to serve four without a lot of fuss. The broth starts with sesame oil, six cloves of sliced garlic, and a generous knob of fresh ginger, all coaxed in the pot until golden and fragrant before the chicken broth goes in. That slow simmer pulls every bit of warmth and depth from the aromatics, and a splash of tamari and rice vinegar round out the flavor beautifully. The key to keeping this completely wheat-free is tamari in place of regular soy sauce ā it delivers the same savory punch without any gluten hiding in the bottle, so there's no need to second-guess the label. Thinly sliced chicken breast cooks right in the broth, staying tender and juicy, while baby bok choy adds a fresh, slightly crisp contrast. Everything gets ladled over rice noodles that are already waiting in the bowl, which means they stay perfectly cooked instead of turning mushy. A scatter of scallion greens and an optional drizzle of chili oil finish it off with color and a little heat.
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Learn more ā4 servings
Cook the rice noodles in a medium pot of boiling water according to package directions until just tender, about 4ā6 minutes. Drain, rinse under cold water to stop cooking, and divide among four bowls.
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 2ā3 minutes. Watch closely, as garlic can brown quickly.
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