Ginger Garlic Chicken Noodle Soup

 

2 lbs. boneless, skinless chicken thighs

6 garlic cloves, thinly sliced

3″ piece ginger, peeled, finely chopped

6–8 oz. scallions (about 1 bundle), thinly sliced, whites and greens separated

4 tsp. kosher salt

Freshly ground white or black pepper

10 cups water

¼ cup black rice vinegar

¼ cup soy sauce

2 T. toasted sesame oil

Crispy chili oil, to taste

8 oz. dried ramen-style noodles

1 cup sliced carrot, cut into thin matchsticks (about ½ carrot)

 

In 4- to 5-qt. pot, bring chicken, garlic, ginger, scallion whites (reserve greens), salt, pepper and water to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until chicken is very tender and cooked through, about 15 minutes.

While soup simmers, whisk together vinegar, soy sauce and sesame oil in bowl, and add as much crispy chili oil as you like. Remove chicken with tongs and transfer to cutting board. Add noodles and carrot to broth, following package directions for cooking time. Using two forks, shred chicken into bite-sized pieces. Once noodles are done, return chicken to pot and rewarm for 1 minute. Adjust seasoning, to taste. Divide soup between bowls. Add handful of scallion greens and drizzle each bowl with 1 T. of soy-sauce mixture.