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Chicken Noodle Soup with Sesame and Green Onions
Chicken Noodle Soup with Sesame and Green Onions Meat
Serves 8


1 pound skinless boneless chicken breast cut crosswise into thin strips
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon minced garlic
3 tablespoons tahini (sesame seed paste)*
2 tablespoons minced peeled fresh ginger
1 tablespoon rice wine vinegar
1 tablespoon sugar
1/2 teaspoons chili flakes
4 cups chopped Napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cups chicken broth
8 oz angle hair pasta or soba noodles
1/2 cup chopped fresh cilantro or parsley, optional


In a bowl combine the chicken, soy sauce 2 tablespoons rice wine vinegar and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours. In another bowl combine the garlic, tahini, ginger, sugar, vinegar, and chili flakes and whisk to combine.

Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add the noodles to the soup in pot. Stir in half of cilantro or parsley if using. Season soup with salt and pepper. Sprinkle with remaining cilantro. Serves 8