Rice noodles soak up a rich, savory broth built from ginger, garlic, and scallion, deepened with a touch of tomato paste and finished with a splash of tamari and rice vinegar for tang. Tender poached chicken thighs are sliced thin and layered over the noodles, while jammy soft-boiled eggs marinate in a savory-sweet tamari and mirin bath until the yolks turn a deep amber. Everything gets ladled together into steaming bowls and finished with crisp nori and a scatter of scallion greens for freshness and crunch. It's a cozy, restaurant-style bowl you can build entirely at home, right down to the broth. This one is a great fit for a peanut free kitchen, since the whole build relies on pantry staples like sesame oil, ginger, and tamari rather than any nut-based sauces or garnishes. Serve it hot, straight from the pot, for a slurpy, deeply comforting dinner.
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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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