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, divided into whites and greens
- 10 cups water
- 8 oz dried ramen noodles or curly noodles
- 1 cup carrot, cut into matchsticks
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
Instructions
- Prepare all ingredients by slicing garlic and scallions, chopping ginger, and cutting carrots into matchsticks.
- In a large stockpot over medium heat, add chicken thighs and water; bring to a gentle boil, skimming off any foam.
- Add garlic, ginger, scallion whites, kosher salt, and pepper; simmer for about 15 minutes until chicken is cooked.
- Remove chicken, add noodles and carrots to the broth; cook according to package instructions.
- Shred the chicken into bite-sized pieces and return it to the pot once noodles are cooked.
- Stir in black rice vinegar, soy sauce, toasted sesame oil; adjust seasoning as needed. Serve hot topped with scallion greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg
Keywords: Use fresh ingredients for enhanced flavor. Adjust seasoning to your taste; start with less salt and gradually add more. For extra crunch, consider adding fried tofu croutons or toasted sesame seeds on top.