1/2 cup chopped fresh scallions (50g) (green parts only)
Instructions
Sauté the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken thighs, season them with salt and black pepper, and cook for about 6-7 minutes, flipping once, until they’re golden brown and nearly cooked through.
Add the Garlic & Ginger: Once your chicken is beautifully browned, toss in the minced garlic and julienned ginger. Stir it around and let it sauté for another minute until fragrant.
Pour in the Chicken Broth: Carefully add the low-sodium chicken broth to the pot. Bring it to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
Prep the Noodles: While your broth simmers, bring a separate pot of water to boil and cook the instant ramen noodles according to package directions, usually about 3-4 minutes. Drain and set aside.
Combine and Simmer: After about 10 minutes, add the cooked noodles to the soup pot. If you’re feeling fancy, drizzle in the sesame oil for that nutty finish.
Finish with Scallions: Just before serving, stir in the chopped scallions for a punch of freshness.
Serve: Ladle the soup into bowls, and if you want, garnish with an extra drizzle of sesame oil or a few more scallions.
Notes
Serve hot with extra toppings like lime or crushed red pepper for added flavor.