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serves 4
1/2
pound spaghettini
4 cups chicken broth or stock
1 tablespoon sesame oil
2 tablespoons soy sauce
3 tablespoons sesame seeds
1 tablespoon
grated fresh ginger
2 minced jalapeños
1 tablespoon scallions
1 tablespoon diced cooked chicken
Cook spaghettini in boiling
water. Drain.
In a soup pot, boil chicken broth or stock.
Combine 1 cup
chicken broth with sesame oil, soy sauce, toasted sesame seeds, grated fresh
ginger, and minced jalapeños.
Add mixture to the pasta.
Mound
spaghettini mixture in center of soup plates. Top with sliced scallions and
diced cooked chicken.
Ladle chicken broth over. Serve hot.
