Aromatic Ginger Scallion Chicken Noodle Soup

Scale

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

8 oz dried ramen noodles or dried curly noodles

1 cup carrot, cut into thin matchsticks

1/4 cup black rice vinegar

1/4 cup soy sauce

2 tbsp toasted sesame oil

Crispy chili oil, to taste

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1. Combine chicken thighs, garlic, ginger, scallion whites, salt, pepper, and water in a pot. Bring to a boil, then simmer until tender.

2. Mix vinegar, soy sauce, sesame oil, and chili oil in a bowl to make the drizzle.

3. Remove chicken, shred it, and cook noodles and carrots in the broth.

4. Return shredded chicken to the pot and season as needed.

5. Serve with scallion greens and drizzle the sauce over each bowl.

Adjust chili oil to your spice level.

Add extra soy sauce for deeper umami if needed.