Description
A comforting bowl of noodle soup packed with aromatic ginger, garlic, and tender chicken, perfect for chilly nights.
Ingredients
Scale
- 2 lb boneless skinless chicken thighs
- 6 garlic cloves, thinly sliced
- 1 piece of 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 or 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, heat some oil over medium heat. Add the sliced garlic, ginger, and the white parts of the scallions, cooking until fragrant.
- Toss in the chicken thighs and season with kosher salt and pepper, sautéing until the chicken is golden brown.
- Pour in the water, bring to a boil, then reduce to a simmer. Skim any foam that forms on top.
- Once the chicken is cooked through (about 25 minutes), remove it from the pot and shred it.
- Add the ramen noodles, carrots, black rice vinegar, soy sauce, and sesame oil to the pot. Cook until the noodles are tender, typically around 5-7 minutes.
- Stir the shredded chicken back into the pot and add the green parts of the scallions.
- Serve hot with a drizzle of crispy chili oil for an extra kick.
Notes
Consider garnishing with fresh herbs like cilantro or a squeeze of lime. Store leftovers in airtight containers and refrigerate for up to three days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg