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 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
- Prepare ingredients: Wash and slice scallions, chop ginger and garlic.
- Cook chicken: In a large pot over medium heat, add chicken thighs and water until covered. Add garlic, ginger, scallion whites, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat to low and let simmer for about 15 minutes until chicken is cooked through. Remove chicken; shred using two forks.
- Add noodles & vegetables: Bring broth back to boil, then add noodles and carrots. Cook according to package instructions until tender.
- Finalize: Return shredded chicken to pot; stir in rice vinegar, soy sauce, sesame oil, and crispy chili oil as desired.
- Serve: Ladle soup into bowls and top with scallion greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1.75 cups (450g)
- Calories: 485
- Sugar: 3g
- Sodium: 1100mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 115mg