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Chinese Chicken Noodle Soup


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Ingredients for 4 servings

1 1/2 tablespoons seasoned brown rice vinegar or plain rice vinegar

1 to 2 tablespoons mirin

3 ounces dried bean thread noodles, soaked for 10 minutes in very hot (not boiling) water, then drained

2 cloves garlic, finely chopped

1 pound boneless, skinless chicken thighs, cut into 2-inch chunks

1 quart gluten-free, low-sodium chicken broth

Generous pinch of crushed red pepper flakes

2 tablespoons finely chopped fresh cilantro

1 to 2 tablespoons gluten-free tamari, or to taste

2 teaspoons peeled and grated fresh ginger root

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