Description
Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish featuring tender chicken thighs simmered with garlic, ginger, and scallions, served with ramen noodles and a tangy soy-vinegar drizzle enhanced by toasted sesame oil and crispy chili oil.
Ingredients
Scale
Chicken Noodle Soup
- 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
Sauce Drizzle
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste
Instructions
- Prepare the broth: In a 4-to-5-quart pot, combine the chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, freshly ground pepper, and water. Bring the mixture to a boil over high heat. Once boiling, reduce heat to medium-low and simmer uncovered, stirring occasionally, until the chicken is tender and cooked through, about 15 minutes.
- Make the sauce drizzle: While the soup simmers, whisk together black rice vinegar, soy sauce, and toasted sesame oil in a medium bowl. Stir in crispy chili oil to taste for a tangy, spicy sauce to drizzle on the soup later.
- Cook noodles and shred chicken: Remove the cooked chicken from the pot using tongs and transfer to a cutting board. Add dried ramen noodles and carrot matchsticks to the simmering broth and cook according to the noodle package instructions, usually 3 to 4 minutes. Meanwhile, shred the chicken into bite-sized pieces using two forks.
- Combine and season: Once noodles are tender, return shredded chicken to the pot. Gently stir to combine and rewarm for about 1 minute. Taste the soup and adjust seasoning with salt, pepper, or additional soy sauce to enhance the umami.
- Serve: Divide the hot soup with noodles and chicken among bowls. Top each serving with a generous handful of reserved scallion greens. Drizzle about 1 tablespoon of the soy-vinegar sauce over each bowl, adding more to taste. Serve immediately and allow guests to add extra sauce or chili oil as desired.
Notes
- Use boneless skinless chicken thighs for maximum tenderness and flavor.
- Adjust the amount of crispy chili oil according to your preferred spice level.
- Substitute ramen noodles with any curly or egg noodles if desired.
- To make the soup richer, add a dash of soy sauce while adjusting seasoning after reheating.
- Reserve scallion greens for garnish to add freshness and crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
