4 tablespoons soy sauce
1 teaspoon dark sesame oil
3 cloves garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
2 tablespoons rice vinegar
1/2 teaspoon Garlic chile sauce (add more if you want it spicier)
8 cups chicken broth
*1/2 bag of Trader Joe's frozen Thai Vegetable Goyzas (the original recipe called for 12 ounces of boneless, skinless chicken breast, cut crosswise into thin strips. I really think you can substitute any protein at this point or even omit it altogether)
4 cups chopped asian vegetables (I used a frozen package of stir fry veggies and just defrosted it for 2 min in the microwave, though next time I think I'll just add them to the soup frozen) or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions (I used bean noodles. They're the clear noodles that are often in Vietnamese food) You could probably use spaghetti in a pinch.
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias
1 cucumber, julliened
Mix soy sauce, sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken or won tons, and the vegetables and bring to a boil. Simmer for two minutes or until chicken/protein/wonton is cooked through. Taste and adjust seasonings.
Pour over prepared Chinese noodles. Garnish with cilantro, scallions, and cucumbers. I also squeezed a few limes over the soup because I love that citrus bite. Sorry, no pictures, it was just that good.