Lemon Ginger Noodle Soup

In a large pot, bring 6 cups of chicken broth to a boil.

Add 2 inches of ginger, peeled and thinly sliced, and the zest of 1 lemon to the boiling broth. Reduce heat and simmer for 10 minutes to infuse the broth with flavor.

Stir in 4 ounces of dried egg noodles and cook according to package directions, usually about 5-7 minutes, until tender.

Remove from heat. Stir in the juice of 1 lemon and 1/4 cup of chopped green onions.

Serve hot and garnish with extra green onions and a drizzle of sesame oil, if desired.