Ingredients
1) 2 pounds bone-in chicken thighs (preferred for flavor)
2) 8 ounces mung bean glass noodles (bean thread noodles)
3) 6 cups low-sodium chicken broth
4) 2–3 tablespoons freshly grated ginger
5) 4 garlic cloves, minced
6) 2 tablespoons soy sauce
7) 3–4 green onions, thinly sliced
8) 1/2 teaspoon white pepper
9) 1 tablespoon neutral oil
10) Salt, to taste
Instructions
1. Build the ginger foundation: Heat a large pot over medium heat. Add oil, then sauté ginger and garlic for 60–90 seconds without browning.
2. Simmer the chicken: Add chicken thighs and broth. Bring to a gentle boil, reduce to low, and simmer uncovered for 25–30 minutes. Skim foam during the first 10 minutes for a clearer broth.
3. Separate and shred: Remove the chicken, let it cool slightly, then shred finely with two forks. Return shredded chicken to the pot.
4. Soak the noodles: While the chicken cooks, soak glass noodles in warm water for 10–15 minutes until pliable, then drain well.
5. Finish the soup: Add soaked noodles to the simmering broth and cook 5–8 minutes, stirring gently. Season with soy sauce and white pepper, adjust salt, then finish with green onions. Turn off heat slightly early so residual heat finishes the noodles.
Notes
Keep the broth clear: Maintain a bare simmer, not a rolling boil.
Noodle timing matters: Add noodles at the end so they stay silky, not mushy.
Ginger is the backbone: Use fresh ginger and add a little more if the aroma doesn’t feel bright.
If the broth tastes too strong, add a splash of hot water; if it tastes flat, add a touch more ginger and a small splash of soy sauce.
- Prep Time: 15
- Cook Time: 30
- Category: Weeknight Dinners
- Method: One-pot simmer
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Fat: 14
- Carbohydrates: 32
- Protein: 30