Trim the ends off the green onions, as well as the dark tough dark green part and chop the light green stems.

Cut the end off the stems of the bok choy and then cut the stems and the leaves in strips.

Cut the end off the Napa cabbage and shred the top of the leaves of the cabbage, until you have 2 cups of shredded cabbage.

Put the sesame seeds in a skillet and toast on medium heat until fragrant and brown, then cool (optional).

In a Dutch oven, heat olive oil. Add the green onions, ginger and garlic. Cook and stir for approx. 2-3 minutes, until the onions are slightly soft, and the garlic and ginger fill your kitchen.

Add the chicken broth and soy sauce bring to a boil.

Add the bok choy and the cabbage to the broth and cook for approx. 5 minutes.

Cook the rice noodles in water according to the directions on the package and drain.

Add rice noodles to soup and add salt and pepper if needed.

Divide over 2 bowls and sprinkle with sesame seeds (if desired).