Description
A comforting bowl of chicken ramen soup, perfect for any day of the week.
Ingredients
Scale
- 2 lb boneless skinless chicken thighs
- 6 cloves garlic, thinly sliced
- 1 piece (3 inches) ginger, peeled and finely chopped
- 1 bundle (6 to 8 oz) scallions, 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
Instructions
- Prep your ingredients by chopping, slicing, and getting everything ready.
- In a large pot or Dutch oven, bring 10 cups of water to a boil and add the chicken thighs; sauté for a couple of minutes until fragrant.
- Season the broth with kosher salt, black or white pepper, black rice vinegar, soy sauce, and toasted sesame oil; stir and simmer for about 10 minutes.
- Add the ramen noodles and cook until they are just tender; taste and adjust seasonings if needed.
- Ladle the soup into bowls, topping with the green parts of the scallions and a drizzle of crispy chili oil before serving.
Notes
- This dish can easily be adjusted for spice levels.
- Feel free to add vegetables of your choice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg