Sesame-Ginger Chicken Noodle Soup
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons toasted sesame oil, plus more for serving
- 2bone-in, skin-on chicken breasts (about 1½ pounds)
- Kosher salt
- 1(2-inch) piece fresh ginger, sliced, plus extra julienned ginger, for garnish
- ¼cup rice cooking wine or any type of white wine
- 12ounces fresh ramen noodles or 8 ounces dried ramen noodles
- 2scallions, thinly sliced
- Ground white or black pepper, for serving
Nutritional analysis per serving (4 servings)
691 calories; 34 grams fat; 12 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 37 grams protein; 1671 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 tablespoons sesame oil in a medium pot over medium. Season chicken with salt and add to pot, skin-side down, along with sliced ginger. Cook, turning, until the chicken skin and ginger slices are golden, 5 to 7 minutes.
- Step 2
Add rice cooking wine and boil until reduced by half, about 2 minutes. Add 6 cups water and bring to a boil over high. Once boiling, partially cover the pot with a lid, reduce the heat to medium-low and simmer until the chicken is tender and the broth is flavorful, about 40 minutes.
- Step 3
Remove chicken from the pot and transfer to a bowl until cool enough to handle. Strain the broth, discarding the ginger, then season with salt, cover and set aside. When the chicken has cooled, discard the skin and bones and shred the meat then return it to the broth.
- Step 4
Meanwhile, bring a saucepan of water to boil and cook ramen noodles according to package instructions.
- Step 5
Divide cooked noodles among bowls and top with the chicken and its broth. Garnish with scallions, julienned ginger, a sprinkle of pepper and more sesame oil.
Private Notes
Comments
Made this with 4 bone-in chicken thighs (first removing the skin). I also added 3 smashed garlic cloves. I've made a lot of ramen recipes and this is one of the easiest and best. Will not disappoint! One note: I ended up with not quite enough broth for 4 bowls so next time I will up the water/ginger quantities a bit.
This soup is clean and gorgeous. Definitely add a few cloves of garlic with the ginger, a healthy dollop of soy to the bowl before adding the broth, and instead of discarding the chicken skin throw it under the broiler to crisp it up, slice it, and add it to the ginger and scallion as a garnish.
This is great. I added a couple of cloves of garlic at the start along with white pepper to flavor the broth, which ended up being really flavorful. Used a good dried ramen (Lotus Foods Millet and Brown Rice Ramen). Kids loved it.
Delicious. First I sautéed shiitake mushrooms, thinly sliced carrots and celery in olive oil. Removed the veggies, then followed the recipe mostly. While the chicken and ginger cooked, I added smashed garlic cloves as some suggested. I used chicken stock instead of water, and added a pinch of miso paste and a splash of soy sauce as the chicken cooked. I halved the recipe - 2 skin-on chicken thighs - and the chicken cooked in the soup for 30 minutes. Served with chopped scallions. Very tasty.
This was very bland. We ended up adding miso paste, soy sauce and fish sauce to the broth.
I added 1/4 lemon at garnish when I did it the second time and everyone loved it more than the original, which was delicious too. Great recipe and easy to make.