Ingredients
Scale
- 2 lb boneless skinless chicken thighs
- 6 garlic cloves, thinly sliced
- 1 piece ginger (3 inches), peeled and finely chopped
- 1 bundle scallions (6 to 8 oz), thinly sliced, divided into whites and greens
- 4 tsp kosher salt
- Freshly ground black or white pepper, to taste
- 10 cups water
- 8 oz dried ramen noodles or dried curly noodles
- 1 cup carrot, cut into thin matchsticks
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste
Instructions
- In a large pot, combine 10 cups of water, chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, and pepper. Bring this mixture to a boil over medium-high heat.
- Once boiling, reduce heat and let it simmer for about 25-30 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and shred it into bite-sized pieces.
- Strain the broth to remove garlic and ginger pieces, then return the liquid to the pot.
- Bring the broth back to a boil, then add the noodles and cook according to the package instructions.
- During the last few minutes of cooking, add the sliced carrots to the pot.
- Once the noodles and carrots are tender, stir in the shredded chicken and add rice vinegar, soy sauce, and sesame oil. Mix well.
- Taste the soup and adjust seasonings if necessary, adding more salt or pepper as desired.
- Serve hot, garnished with the green parts of the scallions and a drizzle of crispy chili oil.
Notes
For a richer broth, roast the chicken thighs prior to adding them. Add more vegetables like spinach or bok choy for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg