Ingredients

• 4 tablespoons soy sauce
• 2 tablespoons mirin
• 1 teaspoon dark sesame oil, plus 1 teaspoon
• 1 clove garlic, minced
• 2 tablespoons minced fresh ginger
• 1 tablespoon sugar
• 4 tablespoons rice vinegar
• 1/2 teaspoon Vietnamese chile paste
• 8 cups chicken broth
• 12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
• 4 cups chopped Chinese vegetables or Napa cabbage
• 1 (5-ounce) package rice noodles, prepared according to packing directions
• 1/2 cup chopped fresh cilantro leaves
• 6 scallions, thinly sliced on the bias

Instructions

1. Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
2. Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
3. Pour over prepared Chinese noodles. Garnish with cilantro and scallions.