Walnut Free Gluten Free Ginger Garlic Rice Noodle Soup

Total time40 min

Prep time15 min

Cook time25 min

4.8

(22)

Walnut Free Gluten Free Ginger Garlic Rice Noodle Soup

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Ingredients

4 servings

For the broth

1 tbsp sesame oil
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.

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