Ginger Garlic Chicken Noodle Soup
Roasted garlic and fresh ginger simmered in chicken broth with soy sauce, served over ramen noodles and topped with seared chicken thighs and scallions.
Ingredients
- 1 lb boneless, skinless chicken thighs 450g
- 1 tbsp vegetable oil 15ml
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 8 cups low-sodium chicken broth 1.9L
- 1 whole head garlic
- 2 inch piece fresh ginger, peeled and julienned 5cm
- 2 tbsp low-sodium soy sauce 30ml
- 2 packages instant ramen noodles, flavor packets discarded 3 oz/85g
- 1 tbsp sesame oil 15ml (optional, for aroma)
- 1/2 cup chopped fresh scallions 50g (green parts only)
Instructions
Roast and mince garlic:
Prepare the garlic: cut off the top of the head, coat with a small amount of vegetable oil, enclose in foil, and bake at 400°F (205°C) for 20-25 minutes until tender. After cooling, extract the cloves and finely mince.Slice ginger and scallions:
During the garlic roasting, peel the ginger and slice into thin strips. Chop the scallions and reserve.Season chicken thighs:
Thoroughly dry the chicken thighs with paper towels, then season both sides with salt and pepper.Sear chicken until golden:
Warm vegetable oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until a deep golden-brown crust develops. Move to a cutting board to rest, then slice.Sauté ginger and garlic:
In a large Dutch oven, cook the ginger strips and minced roasted garlic for 1 minute until aromatic.Simmer broth with soy:
Add the chicken broth and soy sauce. Bring to a simmer, then lower the heat and maintain a gentle simmer for at least 15 minutes.Cook ramen noodles:
In a separate pot, boil water and cook the ramen noodles per package instructions. Drain thoroughly.Assemble bowls with toppings:
Divide the cooked noodles among bowls, forming a nest. Pour the hot broth over the noodles. Place sliced chicken on one side and top with chopped scallions.