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
Instructions
- Gather all ingredients and prep by chopping garlic, ginger, carrots, and scallions.
- In a large pot over medium heat, bring water to a boil. Add chicken thighs along with salt and pepper; reduce heat and simmer for about 15 minutes until cooked through.
- Remove chicken from the pot, shred it, then return it to the pot along with garlic, ginger, scallion whites, vinegar, soy sauce, sesame oil, and carrots. Simmer for another 5 minutes.
- Cook the noodles according to package instructions in a separate pot; drain when ready.
- Combine shredded chicken and cooked noodles into the soup; mix well and adjust seasoning as needed.
- Serve hot with scallion greens on top and drizzle with crispy chili oil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 480
- Sugar: 3g
- Sodium: 920mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 115mg