Description
Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish featuring tender chicken thighs simmered with fresh ginger, garlic, and scallions, served with chewy ramen noodles and crisp carrot matchsticks. Enhanced with black rice vinegar, soy sauce, and toasted sesame oil, this soup offers a perfect balance of savory, tangy, and spicy notes ideal for a hearty meal in just 30 minutes.
Ingredients
Chicken and Broth
- 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
Noodles and Vegetables
- 8 oz dried ramen noodles or dried curly noodles
- 1 cup carrot, cut into thin matchsticks
Seasonings and Garnishes
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste
Instructions
- Prepare Ingredients: Thinly slice the garlic cloves and finely chop the peeled ginger. Separate the scallions into whites and greens, slicing them thinly. Cut the carrot into thin matchsticks.
- Cook Chicken and Aromatics: In a large pot, combine the chicken thighs, sliced garlic, chopped ginger, and the white parts of the scallions. Add 4 teaspoons of kosher salt and freshly ground black or white pepper to taste. Pour in 10 cups of water. Bring to a boil over high heat.
- Simmer the Broth: Once boiling, reduce the heat to low and simmer gently for about 20 minutes until the chicken is cooked through and tender, and the broth is infused with the aromatics.
- Cook Noodles and Carrots: While the broth simmers, bring a separate pot of water to a boil and cook the dried ramen noodles according to package instructions, usually about 3–4 minutes until al dente. In the last minute, add the carrot matchsticks to blanch them. Drain and set aside.
- Shred Chicken and Strain Broth: Remove the chicken thighs from the broth and shred into bite-sized pieces using two forks. Strain the broth through a fine sieve back into the pot to remove solids, then return the shredded chicken to the broth.
- Season the Soup: Stir in 1/4 cup black rice vinegar, 1/4 cup soy sauce, and 2 tablespoons toasted sesame oil into the broth. Adjust salt and pepper if needed.
- Assemble and Serve: Divide the cooked noodles and blanched carrots among serving bowls. Ladle the hot broth and shredded chicken over the noodles. Garnish with the sliced green parts of the scallions and drizzle crispy chili oil to taste for a spicy kick.
Notes
- Use chicken thighs for juicier and more flavorful meat compared to chicken breasts.
- Adjust chili oil quantity to your desired spice level.
- Black rice vinegar adds a deep, tangy flavor but can be substituted with regular rice vinegar if unavailable.
- The soup can be prepared ahead and reheated; add scallions and chili oil just before serving to keep fresh flavors.
- For a gluten-free version, substitute soy sauce with tamari and use gluten-free noodles.
