In a large 4-to-5-quart pot, add the boneless skinless chicken thighs, thinly sliced garlic, finely chopped ginger, scallion whites, kosher salt, freshly ground black or white pepper, and 10 cups of water. Place the pot over medium-high heat and bring the mixture to a boil, watching carefully for bubbling as the chicken begins to cook.

Once boiling, reduce the heat to medium-low and let the broth simmer uncovered for about 15 minutes. Stir occasionally as the chicken turns tender and the flavors meld together. You’ll know it’s ready when the chicken is opaque and easily flakes with a fork.

While the soup is bubbling away, whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a medium bowl. Taste the mixture and adjust with crispy chili oil according to your preferred spice level.

After simmering, carefully remove the chicken from the pot and transfer it to a plate. Using two forks, shred the chicken into bite-sized pieces, and then return it to the pot.

Next, add the dried ramen or curly noodles and matchstick-cut carrots to the pot. Stir to combine and allow everything to cook for another 3-4 minutes.

After cooking, take a moment to taste the soup and adjust the seasoning as needed. Feel free to add more salt, pepper, or soy sauce to enhance the flavors.

Ladle the aromatic soup into bowls, ensuring each serving has plenty of chicken, noodles, and carrots. Finish with a sprinkle of chopped scallion greens on top and a drizzle of your prepared sauce.