Ingredients
Scale
- 10 cups water
- 2 lb boneless skinless chicken thighs
- 4 tsp kosher salt
- Thinly sliced garlic cloves (to taste)
- Finely chopped ginger (to taste)
- 8 oz dried ramen noodles or dried curly noodles
- 1 cup carrot matchsticks
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Freshly ground black or white pepper (to taste)
- Sliced scallion greens for garnish
- Crispy chili oil (optional, for serving)
Instructions
- In a large pot, combine 10 cups of water, 2 lb of boneless skinless chicken thighs, and 4 tsp of kosher salt.
- Add thinly sliced garlic and finely chopped ginger to the pot.
- Bring the mixture to a boil over high heat, then reduce to a simmer.
- Let it cook for about 30 minutes or until the chicken is fully cooked.
- Remove the chicken, shred it into bite-sized pieces, and return it to the pot.
- Stir in 8 oz of dried ramen noodles, 1 cup of carrot matchsticks, 1/4 cup black rice vinegar, 1/4 cup soy sauce, and 2 tbsp toasted sesame oil.
- Allow everything to simmer for another 5-7 minutes, or until the noodles are tender.
- Season with black or white pepper to taste.
- Just before serving, fold in the sliced scallion greens.
Notes
For richer broth, consider adding a splash of chicken broth. You can add other vegetables like bok choy or bell peppers. Adjust garlic and ginger levels to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
- Diet: Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg