1. Heat the olive oil or sesame oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Be careful not to burn the garlic.

2. Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5-7 minutes. The chicken doesn’t need to be cooked through at this stage, as it will finish cooking in the broth.

3. Pour in the low-sodium chicken broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for 10 minutes to allow the flavors to meld and the chicken to cook through.

4. Stir in the dried egg noodles and your chosen chopped vegetables. Continue to simmer, uncovered, for another 5-7 minutes, or until the noodles are tender and the vegetables are cooked to your desired crispness.

5. Remove the pot from the heat. Stir in the soy sauce and rice vinegar. Taste the soup and adjust seasonings with salt and black pepper as needed. Remember that soy sauce adds saltiness, so taste before adding more.

6. Ladle the hot soup into bowls. Garnish generously with fresh cilantro or chopped green onions before serving. Enjoy your warm and comforting bowl!