Asian Chicken And Bok Choy Soup

• 2 Tablespoons Sesame Oil
• 2 cloves Garlic, Minced
• 1 piece Fresh Ginger, About 1" Square, Minced
• 1-1/2 pound Chicken Breast, Cut Into Small Cubes
• 5 whole Scallions, Chopped
• 1 whole Jalapeno Pepper, Minced
• 1/4 teaspoons Crushed Red Pepper Flakes
• 6 cups Chicken Stock (low Or No Salt Is My Preference)
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1 pound Fresh Bok Choy (about 1 Large Bunch) Rinsed, Dried, And Chopped Into Large Pieces
• 6 ounces, weight Chinese Noodles

1. Heat up the sesame oil on medium heat in a large soup pot. Add in the garlic and ginger, and saute for a few minutes, until fragrant and just brown.
2. Add in the chicken, and season with salt and pepper. Saute until the chicken is no longer pink (doesn't have to be cooked all the way through), about five minutes or so. Add in the scallions, jalapeno, and crushed red pepper flakes, and saute for another few minutes on medium heat.
3. Add in the chicken stock, soy sauce, rice vinegar, and bring to a boil. Turn the soup down to a strong simmer, add in the bok choy, and simmer for about 15-20 minutes.
4. While you're simmering the soup, cook the Chinese noodles (according to the directions they come with). When done, drain them and add them into the soup just before you serve it, so they don't overcook.
5. You could also make this soup vegetarian by omitting the chicken, and adding mushrooms. So delicious!
6. Check for seasoning, and add in more salt/pepper if needed. Serve with sriracha sauce (a deeeelicious chili sauce), and enjoy!!

sesame oil, garlic, fresh ginger, chicken, scallions, pepper, ubc, chicken, soy sauce, rice vinegar, bok, weight chinese noodles

Taken from tastykitchen.com/recipes/soups/asian-chicken-and-bok-choy-soup-2/ (may not work)