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Ginger Sesame Chicken Noodle Soup
Ingredients
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- 4 chicken thighs
- 4 ounces ginger
- 6 cloves garlic
- 3 tablespoons sesame oil
- 2 tablespoons peanut oil
- 1 package ramen (flavor packet not needed)
- 32 ounces chicken stock
- 1/2 teaspoon red pepper flakes or Asian chilies
- 1 tablespoon brown sugar
- 1/2 tablespoon salt
- 4 green onions
Instructions
- heat oils on medium until shimmering
- add chicken thighs; cook 4 minutes on each side
- remove chicken from pot; set aside
- add ginger to oil; cook 2 minutes
- add garlic and chilies to ginger; cook an additional 2 minutes (stir to keep from burning)
- add chicken broth
- add brown sugar and salt
- bring to a boil
- put chicken back in the pot, and bring back to a boil, then put on low to simmer
- cover and braise the chicken for 35 minutes
- when the chicken is cooked through turn off the heat, remove chicken from the pot, and set it aside to cool on a clean plate
- while the chicken is cooling, add the ramen to the pot
- slice green onions on the bias; set aside
- when you can handle the chicken, pull it apart by hand into bite-sized chunks
- return the chunks to the pot, and cook for another 5 minutes
- take the pot off the burner
- ladle soup into bowls and garnish with green onion
