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Aromatic Ginger Garlic Chicken Noodle Soup

A cozy dish packed with flavors from ginger and garlic, perfect for any season and delivering comfort in every bowl.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Asian, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lb boneless skinless chicken thighs You can substitute for chicken breast if preferred.
  • 6 cloves garlic, 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
  • to taste freshly ground black or white pepper
  • 10 cups water Use vegetable broth for a vegetarian version.
  • 8 oz dried ramen noodles or dried curly noodles Fresh ramen can be used with adjusted cooking time.
  • 1 cup carrot, cut into thin matchsticks Feel free to customize with other vegetables.
  • 1/4 cup black rice vinegar Regular rice vinegar or apple cider vinegar can be used as substitutes.
  • 1/4 cup soy sauce Consider marinating chicken in soy sauce for extra flavor.
  • 2 tbsp toasted sesame oil
  • to taste crispy chili oil Add more for heat.

Method
 

Preparation
  1. Heat a large pot over medium heat and add the sliced garlic and chopped ginger. Sauté for about 2 minutes until fragrant.
  2. Add the chicken thighs to the pot and cook until browned on all sides, about 5-7 minutes.
  3. Pour in the water and bring it to a boil. Reduce the heat and let it simmer for 20 minutes.
  4. Carefully take out the chicken and shred it into bite-sized pieces.
  5. Return the shredded chicken to the pot. Add the scallion whites, kosher salt, and pepper. Let it simmer for another 10 minutes.
  6. Meanwhile, cook the ramen noodles according to package instructions, then set aside.
Final Steps
  1. Add the carrot matchsticks, black rice vinegar, soy sauce, and toasted sesame oil to the soup pot. Cook for another 5 minutes.
  2. Stir in the cooked noodles and sprinkle the scallion greens on top. Adjust seasoning with crispy chili oil if desired.

Notes

Serve hot in deep bowls. This soup pairs well with a side of crusty bread or crackers.