Comforting ginger garlic chicken noodle soup with tender chicken, noodles, scallions, and a savory soy-vinegar drizzle.

2 lb boneless skinless chicken thighs

6 garlic cloves, thinly sliced

3-inch piece ginger, finely chopped

1 bundle scallions, whites and greens separated

4 teaspoons kosher salt

Black or white pepper to taste

10 cups water

8 oz dried ramen noodles

1 cup carrot matchsticks

1/4 cup black rice vinegar

1/4 cup soy sauce

2 tablespoons toasted sesame oil

Crispy chili oil to taste

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1. Simmer chicken with garlic, ginger, scallions, and water.

2. Mix soy-vinegar sauce with sesame oil and chili oil.

3. Remove and shred chicken.

4. Cook noodles and carrots in broth.

5. Return chicken to pot and reheat.

6. Serve with scallions and sauce drizzle.

Use chicken thighs for best flavor.

Adjust chili oil to taste.

Serve immediately for best texture.