Description

Chicken noodle soup with fresh ginger and garlic, tender shredded chicken thighs, ramen noodles, and flavorful finishing sauce with black rice vinegar and sesame oil.

Ingredients

For the Soup Base:

2 lb boneless, skinless chicken thighs
6 garlic cloves, thinly sliced
3″ piece fresh ginger, peeled and finely chopped
1 bundle (6–8 oz) scallions, thinly sliced (whites and greens separated)
4 tsp kosher salt
Freshly ground white or black pepper, to taste
10 cups water
8 oz dried ramen-style noodles (curly brick noodles work perfectly!)
1 cup sliced carrot, cut into thin matchsticks (about ½ large carrot)

For the Finishing Sauce (per bowl):

¼ cup black rice vinegar
¼ cup soy sauce
2 Tbsp toasted sesame oil
Crispy chili oil, to taste

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Instructions

Build Your Broth Base

Put chicken, garlic, ginger, scallion whites, salt, pepper, and water in large pot. Bring to boil, reduce heat, simmer 15 minutes uncovered. Stir occasionally. Chicken should be fork-tender.

Prepare Your Finishing Sauce

Mix black rice vinegar, soy sauce, sesame oil, and chili oil in small bowl. Start with less chili oil if you don’t like heat.

Shred and Add Back

Remove chicken with tongs, set on cutting board. Add noodles and carrots to broth, cook per package directions for al dente. Shred chicken with two forks while noodles cook. Return shredded chicken to pot just before noodles finish.

Serve and Finish

Stir to warm chicken through. Ladle into bowls. Top with scallion greens and 1 tablespoon finishing sauce per bowl.

Notes

Slice garlic thin, don’t mince

Cut ginger against grain for more flavor

Add noodles last – they keep cooking in hot broth

Make extra finishing sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian-Inspired