Table of Contents
ToggleIngredients
- 2 lbs. boneless, skinless chicken thighs
- 6 garlic cloves, thinly sliced
- 3″ piece ginger, peeled, finely chopped
- 6–8 oz. scallions (about 1 bundle), thinly sliced, whites and greens separated
- 4 tsp kosher salt
- Freshly ground white or black pepper
- 10 cups water
- ¼ cup black rice vinegar
- ¼ cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste
- 8 oz. dried ramen-style noodles
- 1 cup sliced carrot, cut into thin matchsticks (about ½ carrot)
Directions
Make Soup
- In 4- to 5-qt. pot, bring chicken, garlic, ginger, scallion whites (reserve greens), salt, pepper and water to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until chicken is very tender and cooked through, about 15 minutes.
- While soup simmers, whisk together vinegar, soy sauce and sesame oil in bowl, and add as much crispy chili oil as you like.
- Remove chicken with tongs and transfer to cutting board. Add noodles and carrot to broth, following package directions for cooking time. Using two forks, shred chicken into bite-sized pieces. Once noodles are done, return chicken to pot and rewarm for 1 minute. Adjust seasoning, to taste.
- Divide soup between bowls. Add handful of scallion greens and drizzle each bowl with 1 tbsp of soy-sauce mixture.