Description
Aromatic Ginger Scallion Chicken Noodle Soup delights with flavor!
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
- Crispy chili oil, to taste
Instructions
- In a 4-to-5-quart pot, combine the boneless skinless chicken thighs, sliced garlic, chopped ginger, scallion whites (set aside the scallion greens for later), kosher salt, freshly ground pepper, and water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and allow it to simmer uncovered. Stir the pot occasionally and let the chicken cook until it is very tender and cooked through, about 15 minutes.
- While the soup simmers, whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a medium bowl. Stir in crispy chili oil to taste.
- Once the chicken is cooked and tender, use tongs to remove the chicken pieces from the pot and transfer them onto a cutting board. Add the dried ramen noodles and carrot matchsticks to the simmering broth, cooking according to the noodle package instructions, usually about 3–4 minutes. Meanwhile, use two forks to shred the cooked chicken into bite-sized pieces.
- Once the noodles are tender, return the shredded chicken to the pot. Gently stir everything together and rewarm for about 1 minute. Taste the soup and adjust the seasoning with more salt or pepper if needed.
- Divide the hot soup, with noodles and chicken, among serving bowls. Top each bowl with a generous handful of reserved scallion greens for freshness and crunch. Drizzle each serving with about 1 tablespoon of the soy-vinegar sauce, adding more to taste. Serve immediately.
Notes
- Adjust the amount of crispy chili oil based on spice preference.
- For additional umami flavor, consider adding an extra dash of soy sauce during the final seasoning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg