Recipes

Ingredients 
For the chicken noodle soup:
1kg boneless skinless chicken thighs
6 garlic cloves, thinly sliced
1 piece ginger (3 inches), peeled and finely chopped
1 bundle spring onions, 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
For the sauce drizzle:
1/4 cup black rice vinegar
1/4 cup soy sauce
2 tbsp toasted sesame oil
Crispy chili oil, to taste

Method 
Step 1: Simmer the Chicken and Aromatics
In a 4-to-5-quart pot, combine the boneless skinless chicken thighs, sliced garlic, chopped ginger, scallion whites (set aside the scallion greens for later), kosher salt, freshly ground pepper, and water.
Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to medium-low and allow it to simmer uncovered.
Stir the pot occasionally and let the chicken cook until it is very tender and cooked through, about 15 minutes.
Step 2: Prepare the Soy-Vinegar Sauce
While the soup simmers, whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a medium bowl.
Stir in crispy chili oil to taste.
Step 3: Shred the Chicken and Cook the Noodles
Once the chicken is cooked and tender (from Step 1), use tongs to remove the chicken pieces from the pot and transfer them onto a cutting board.
Add the dried ramen noodles and carrot matchsticks to the simmering broth, cooking according to the noodle package instructions, usually about 3–4 minutes.
Meanwhile, use two forks to shred the cooked chicken into bite-sized pieces.
Step 4: Finish the Soup
Once the noodles are tender, return the shredded chicken (from Step 3) to the pot.
Gently stir everything together and rewarm for about 1 minute.
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Step 5: Assemble and Serve
Divide the hot soup, with noodles and chicken, among serving bowls.
Top each bowl with a generous handful of reserved scallion greens for freshness and crunch.
Drizzle each serving with about 1 tablespoon of the soy-vinegar sauce from Step 2, adding more to taste.
Serve immediately, letting everyone add extra sauce or chili crisp as desired.
Storage Instructions
Refrigerate: This soup keeps really well in the fridge for up to 4 days in an airtight container. I like to store the noodles separately from the broth and chicken if I can, since they can get a bit mushy over time. Just combine everything when you’re ready to eat!