Checking through the ingredient list, there's no dairy here at all — no butter, cream, milk, or cheese in sight — so this bowl doesn't need much reworking to fit a dairy free table. What it does have is a deeply savory broth built from sesame oil, ginger, garlic, and a spoonful of tomato paste that darkens and deepens the whole pot before the broth even goes in. Tender rice noodles soak up that broth beautifully, and shredded chicken thighs add heft without any richness that doesn't belong. The jammy, tamari-mirin marinated eggs are the real showstopper, halved and nestled right into each bowl for that glossy, slightly sweet-savory bite. Finished with scallions, torn nori, and a scatter of sesame seeds, it's a comforting, slurpable bowl that works well as a dairy free dinner any night of the week.
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Bring a large pot of water to a boil. Cook the rice noodles according to package directions until tender but not mushy, typically 4–6 minutes. Drain, rinse under cold water to stop cooking, and set aside.
While the noodles cook, heat the sesame oil in a large pot over medium heat until shimmering. Add the white parts of the scallions, ginger, and garlic and cook, stirring frequently, until softened and fragrant, about 2–3 minutes. Watch the garlic closely so it doesn't brown.
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