Description
This soup is warm, clear, and full of ginger and garlic flavor. It cooks fast in one pot and feels like simple, soothing comfort food.
Ingredients
- 2 lb boneless skinless chicken thighs
- 6 garlic cloves, thinly sliced
- 1 piece ginger (3 inches), peeled and finely chopped
- 1 bundle scallions, sliced and divided
- 4 tsp kosher salt
- Freshly ground black or white pepper
- 10 cups water
- 8 oz dried ramen noodles
- 1 cup carrot matchsticks
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste
Instructions
- Pat chicken dry and season with salt and pepper.
- Heat sesame oil and cook garlic and ginger 1–2 minutes.
- Brown chicken on both sides.
- Add scallion whites, water, remaining salt, and pepper. Bring to a boil, then simmer 15–20 minutes.
- Remove chicken, shred, and keep broth simmering.
- Cook noodles in the broth until tender.
- Return shredded chicken with carrots, soy sauce, vinegar, and sesame oil. Heat 1–2 minutes.
- Add scallion greens and adjust seasoning.
- Serve with crispy chili oil.
Notes
Use fresh ginger for the brightest flavor. Skim foam for a clearer broth. Add soy and vinegar slowly and taste as you go. Add veggies like bok choy or mushrooms for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian Inspired