Sesame-Ginger Chicken Noodle Soup Recipe (2024)

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 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.

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.

I added the whole smashed garlic cloves and fresh sliced chiles with the ginger slices as others recommended, and I also stirred in some miso paste and a splash of soy sauce, along with a drizzle of chile oil at the end.

- microplane the ginger- cook chicken breast 4 minutes each side- add ginger + 2 cloves minced garlic last 2 minutes of cooking chicken- add sliced carrot and celery

Delicious! I used 3 drumsticks and 3 thighs as I find them more flavorful than breasts. I took the advice of the other reviewer and added sliced garlic and then added a sliced jalapeno to give it some kick.

This is a great under the radar recipe (for now)! Super calming soup with great natural flavors.I found the broth to be a bit lacking in body when it finished after the 40 minutes. Perhaps let the bones release their flavor a bit longer? I tossed in a cup of some super rich bone broth I made earlier in the week which did the trick! I also tossed in a little cilantro to garnish the soup which works great with all the other flavors. I really enjoyed this overall!

Agreed that the broth did not yield enough for each serving. And I also added smashed garlic for a little more flavor. Also added a bit of chili paste at the end for a kick

There is a great book, JapanEasy, by an American who won the British TV series MasterChef, by the name of Tim Anderson. He lists 8 must have ingredients to cook almost anything in the book, once you have those, you're sorted.

Made some adaptations for great flavor that's onion free (food sensitivity in the household) made this with frozen ginger, red pepper flakes , lemongrass, five spice, black cardamom. Duck fat base, better than bouillon chicken, angel hair pasta, rotisserie chicken, coconut milk at the end. Garnished with cilantro, fennel fronds and half-steamed fennel bulb for some crunch.

Followed suggestions and doubled the amount of ginger, added four large smashed garlic cloves, and topped with fresh slivered scallions, paper thin carrots from using my oft forgotten mandolin, and red bell peppers cut into matchsticks. Also used the yummy organic millet and brown rice ramen from Costco. Visually, it was stunning. Taste wise, we needed more of a kick and added crushed red pepper and coconut amino acids. Will add to our soup rotation (W/the additions.)

Wow, this was tasty. I had to sub buckwheat soba noodles for ramen, but the broth came out delicious and full of flavor with minimal fuss.I will try the garlic next time, but I would happily make this again as written.

Does sauteeing or heating sesame oil in any way seem weird to anyone else?The Korean and Chinese recipes I use most always deploy it as a finishing ingredient - to be added at the end of the cooking process, when you turn off the stove, be it to a soup or sauteed whatever. So here you'd fry/sautee the chicken and ginger in a neutral oil and finish with sesame. I'd be interested in hearing other people's thoughts on this? Just curious.

This is the first time I had made anything like this. I am confused about amount of ginger to use. Two inches of how fat a piece of ginger? Do recipes ever identify grams of ginger? Also, next time I would microplane ginger. I also added chopped baby bok choy and thinly sliced shiitake mushrooms.

What a nostalgic dish! Really reminded me of my childhood. Like other reviewers, I added a few garlic flavors for additional flavor and also added a little white pepper powder in the beginning. I definitely had to simmer for longer than 40 for a strong flavor ( I used 4 chicken thighs ) - and it tasted better overnight. For garnish, I recommend making a easy ginger scallion sauce (ginger scallion hot oil pint of salt) and dolloping a spoonful on top.

This was delish. Added thinly sliced garlic with the ginger and made with 4 chicken thighs instead of breasts. To serve I added fresh squeezed lime, jalapeños and scallions. To those saying it’s bland, mine was bland too until I added the right amount of salt! Keep adding it needs more than you think ;)

So if I was choosing between real shaoshang, real michu, and real sake to put in this which one would recommend? Yes my pantry is out of control.

- Slivered ginger and minced garlic last 2 min of cooking chicken- Add a bit of soy sauce before the 40 min boil- Add carrots and celery before the 40 min boil- Sauce from ginger miso salmon in the soup, topped with

With the adjustments mentioned by others ( garlic and chile, threw some lemongrass, miso, and soy in as well, longer cook time) I found this broth flavorful and delicious but also very fatty. With skin on chicken, the frying oil is not really necessary - I skimmed 1/4in of solidified fat once cooled! To beef up the veg content: chiffonade some bok choy to top, marinate some cucumber in mirin while you cook

This was so delicious! Only had skinless chicken breast and udon noodles but it turned out amazing and feels like a dish that’s hard to mess up!

Used 2 lbs of chicken drumsticks instead (not a fan of breasts), added 5 cloves of garlic as other readers suggested and seasoned with fish sauce at the end instead of salt. This was impressively good! The broth was thick and soothing. Did not use ginger to garnish at the end bc I’m not a big fan of ginger but would make this again!

Made this staying nearly true to the recipe with a few modifications! It was amazing!- used sesame oil infused w/Thai red chili peppers- used one bone-in, split chicken breast and two boneless, skinless chicken thighs- added three good size garlic cloves along with the slices of ginger- used 8 cups of water and threw in two chicken bouillon cubes at the same time to add flavor - added shiitake, baby bok choy, and carrots at end- added drop of soy sauce to my soup bowl- makes 4 servings

Add even more carrot/mushroom next time

1.5 packages Kame Chinese noodlesMore salt and pepper in the pot

Very tasty - I followed others' notes and added a couple cloves of garlic. Similar to others, I thought this needed WAY more broth. I used boneless/skinless breasts because that's what Aldi had and chicken thighs give me the ick sometimes.

i did it with boneless skinless breasts and added garlic, tai chile pepper and white pepper per other comments. Went a little overboard with the spices I guess because yowww luckily had white rice on hand along with the ramen. Will make again.

This was amazing! I followed suggestions from other people. I doubled the wine and the water. Smashed four very large cloves of garlic and added it in with the ginger at the beginning. I also added in a good splash of fish sauce and a shake of hot pepper flakes. I also added a couple good spoons full of Better Than Bullion chicken flavor. I let it cook for about an hour and a quarter to really infuse the flavors. And wow!

This was delightful, with emphasis on 'riffability' . Very satisfying and pleasant. Made two nice servings.

Flavorless broth as-is.

Added a teaspoon of chili-garlic sauce & the juice of one lime to brighten & give a bit of heat. The whole family loved it.