Ingredients

The following ingredients have 6 Servings
  • 6 cups chicken stock
  • 6 cups water
  • 1/2  cup rice vinegar
  • 1/3 cup soy sauce
  • 1 1/2 tablespoons sesame oil
  • 3-5 slices fresh ginger
  • 3-5 cloves garlic, (cracked)
  • 1 pound boneless chicken thighs (thinly sliced)
  • 5 ounces bean thread noodles 
  • 1 bunch green onions
  • 1 1/2 cup mung bean sprouts
  • 8 ounces mushrooms, (any variety)
  • 4 baby bok choy
  • chile-garlic sauce

Instruction

  • In a large pot, bring the chicken stock, water, rice vinegar, soy sauce, sesame oil, ginger and garlic to a boil. Add the thinly sliced chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat.
  • Meanwhile, chop all the veggies and place in serving bowls. When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
  • Ladle the scalding hot soup over the veggies and let them sit for 5 minutes. Mix and enjoy!