Gingery Chicken and Spinach Soup

Instructions

1. 1

   Heat sesame oil in soup pot over medium heat. Add onion and ginger; increase heat to high and sauté briefly to release aroma.

2. 2

   Add broth and frozen spinach. Cover and bring to a boil. Reduce heat and simmer until spinach is thawed, about 10 minutes.

3. 3

   Cut chicken into thin shreds or 3/4-inch chunks. Slice scallions.

4. 4

   When spinach has thawed, stir the soup, then add chicken and noodles. Cover and simmer until noodles and chicken are cooked, about 5 minutes.

5. 5

   Add scallions (or coriander) and lemon juice. Season with salt and pepper. Serve immediately, passing toasted sesame seeds for sprinkling over each portion.