Ingredients

• 1 tablespoon rice vinegar
• 1/ 2 teaspoon minced fresh ginger
• 1/2 teaspoon salt
• 1 teaspoon Asian sesame oil
• 1 pound boneless skinless chicken breasts, cut into thin julienne
• 8 ounces rice noodles
• 4 cups chicken broth
• 1 whole garlic clove, crushed
• 1 teaspoon sesame oil
• 8 ounces Spinach or bok choy leaves, washed and chopped
• Salt and pepper

Instructions

1. In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil. Marinate the chicken in this mixture for 30 minutes. During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander.
2. When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil. Add soaked rice noodles and cook for 5 minutes. Remove garlic clove. Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through. Add the spinach and remove from heat when spinach is wilted. Season to taste with salt and pepper. Ladle out soup.