Ingredients
For the soup base
- 10 cups water
- 2 lb boneless skinless chicken thighs
- 6 cloves garlic, thinly sliced
- 1 piece ginger, peeled and finely chopped
- 4 tsp kosher salt
- to taste freshly ground black or white pepper
For the noodles and vegetables
- 8 oz dried ramen noodles or curly noodles
- 1 cup thin matchstick-cut carrots
- 6-8 oz scallions, sliced (white parts)
For flavoring
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
For garnishing
- to taste crispy chili oil
- to taste green parts of the scallions
Method
Preparation
- In a large pot, combine water, chicken thighs, garlic, and ginger. Bring to a boil over medium-high heat.
- Once boiling, add salt and pepper. Reduce heat to low, cover, and let simmer for about 30 minutes until the chicken is cooked and tender.
- Remove chicken thighs from the pot and set aside to cool slightly. Once cooled, shred the chicken into bite-sized pieces.
Cooking
- In the same pot, add noodles, carrots, and the white parts of the scallions. Simmer for another 5-7 minutes or until noodles are cooked.
- Stir in black rice vinegar, soy sauce, and toasted sesame oil. Mix well.
- Add shredded chicken back in and stir until everything is heated through. Adjust seasoning if needed.
Serving
- Serve the soup hot, garnished with green parts of the scallions and crispy chili oil to taste.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 36gProtein: 34gFat: 16gSaturated Fat: 3gSodium: 850mgFiber: 2gSugar: 2g
Notes
Use fresh ginger and garlic for the best flavor. Feel free to add other veggies like spinach or bell peppers to enhance nutrition and taste. For a thicker broth, add less water or use chicken broth.
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