Miami Herald

Ginger Garlic Chicken Noodle Soup


35 minutes 6 to 8 servings

Storage notes: Refrigerat­e for up to 4 days (see Notes). Where to buy: Chinkiang vinegar, also called black rice vinegar, can be found at well-stocked supermarke­ts, Asian markets and online.

Notes: Add the noodles right before serving or they will keep “drinking” the broth until there is little left. If you do not plan to eat all of the soup at once, add the carrot as directed and cook for about 3 minutes. Then cook the noodles separately, drain them and add them to the serving bowls before ladling over the soup; store the soup and noodles separately in the refrigerat­or.

If you do not have ramen noodles, you can use your favorite thin noodles, including Chinese noodles and angel hair pasta.

Chinkiang vinegar is ideal for this sauce, but if you don’t have it, substitute with rice vinegar, white wine vinegar or apple cider vinegar.

For the soup:

10 cups water

2 pounds boneless, skinless chicken thighs, trimmed of

visible fat

6 cloves garlic, thinly sliced

One (3-inch) piece fresh ginger, minced or finely grated 1 bunch scallions (8 ounces), sliced, whites and greens


2 teaspoons fine salt, plus more to taste

Freshly ground black pepper, to taste (optional)

8 ounces curly or other dried ramen noodles (see Notes) 1 large carrot, cut into matchstick­s (about 1 cup)

For the sauce:

1⁄4 cup Chinkiang vinegar (see Notes)

1⁄4 cup low-sodium soy sauce

2 tablespoon­s toasted sesame oil

Chili crisp, to taste (optional)

Make the broth: In a 4- to 5-quart pot over high heat, combine the water, chicken, garlic, ginger, scallion whites, salt and pepper, if using, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasional­ly, until the chicken is tender and cooked through, about 15 minutes.

Make the sauce: While the chicken simmers, in a small bowl, whisk together the vinegar, soy sauce, sesame oil and chili crisp, to taste, if using.

Make the soup: Using a slotted spoon or tongs, transfer the chicken to a cutting board. Add the noodles (see Notes) and carrots to the broth and cook following the directions on the noodle package, about 3 minutes.

While the noodles cook, using two forks, shred the chicken into bite-size pieces. Return the chicken to the pot and rewarm for 2 minutes. Taste, and season with more salt and/or pepper, as needed, keeping in mind that the finishing sauce will add both saltiness and heat.

Divide the soup among bowls. Add the scallion greens, and drizzle each bowl with 1 teaspoon of the soy sauce mixture, placing extra sauce and chili crisp on the table, if desired. Nutrition informatio­n per serving (11⁄2 cups), based on 8 | Calories: 266; Total Fat: 6 g; Saturated Fat: 1 g; Cholestero­l: 94 mg; Sodium: 912 mg; Carbohydra­tes: 26 g; Dietary Fiber: 2 g; Sugar: 2 g; Protein: 26 g

Adapted from “Smitten Kitchen Keepers” by Deb Perelman (Alfred A. Knopf, 2022).


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