Ginger Garlic Chicken Noodle Soup

Ingredients:

• 2 lb boneless skinless chicken thighs
• 6 garlic cloves
• 3 inches ginger
• 1 bunch green onions
• 4 t kosher salt
• pepper
• 10 C water
• 8 oz dried ramen noodles
• 1/2 carrot
• 1/4 C Chinkiang vinegar
• 1/4 C soy sauce
• 2 T sesame oil
• crispy chili oil (to taste)
• (optional) Marinated Eggs

Preparation: Thinly slice the garlic. Chop the ginger. Cut the carrot into matchsticks. Thinly slice the green onions, separating the white and green parts.

Whisk together the vinegar, soy sauce, sesame oil, and chili oil.

Bring the chicken, garlic, ginger, white parts of the green onions, salt, pepper, and water to a boil, then simmer over medium-low until the chicken is cooked (~15m). Remove the chicken, add the noodles and carrot, and cook the noodles according to the package directions. Meanwhile, shred the chicken, then add the shredded chicken and cook for 1 minute. Garnish with the green parts of the green onions and the soy sauce mixture.