Ingredients:

  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 6 cups low-sodium chicken broth
  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1/2 tsp white pepper
  • 1 lb chicken breast, thinly sliced into bite-sized strips
  • 12 oz dried chinese egg noodles
  • 2 cups baby bok choy, chopped into 1-inch pieces
  • 2 green onions, thinly sliced

Instructions:

  1. Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger and stir-fry for 1–2 minutes until fragrant.
  2. Pour in the chicken broth, soy sauce, rice vinegar, and white pepper. Bring to a gentle boil, then reduce heat and simmer for 5–8 minutes.
  3. Slide the thinly sliced chicken strips into the simmering broth. Cook for 3–5 minutes until opaque. Stir in the chopped bok choy during the last 2 minutes of cooking.
  4. While the soup simmers, boil the egg noodles in a separate pot according to package directions. Drain the noodles.
  5. Divide the cooked noodles into four bowls. Ladle the hot broth, chicken, and vegetables over the noodles and garnish with sliced green onions.