Crispy Ginger Spring Onion Oil Chicken Noodle Soup
A comforting bowl of noodle soup bursting with bright ginger and spring onion flavors, enriched by a silky chicken broth and aromatic crispy oil. The dish balances savory, sweet, and subtle heat for a satisfying meal any time of day.
Recipe by Lucy Rosenberg | Food Lover· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
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Ginger Spring Onion Oil
- 5 spring onion green parts
- 7 cm ginger
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 tbsp neutral oil
Chicken
- 1 skin‑on chicken thigh
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tsp neutral oil
Broth
- 1 rendered chicken fat
- 2 tbsp neutral oil
- 5 spring onion white parts
- 4 garlic cloves
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- a pinch white pepper
- 1 1/10 pt chicken stock
Other
- 1 knife noodles
- 1 bok choy
To Finish
- crispy garlic & spring onions
- ginger spring onion oil
Instructions
- 1Blend the spring onion green parts and ginger into a smooth paste.
- 2Heat 2 tbsp neutral oil in a wok over medium heat, add the paste, ½ tsp salt and ½ tsp sugar, and stir‑fry for 30 seconds to release aromatics – this is the ginger spring onion oil.
- 3Season the chicken thigh with ½ tsp salt and ½ tsp white pepper.
- 4Place the chicken, skin‑side down, in a cold wok; turn the heat to medium and cook 8–10 minutes until the skin turns golden and crisp.
- 5Flip the chicken and cook the flesh side for 3–4 minutes, then remove and let rest while you finish the broth.
- 6In a clean wok, add the rendered chicken fat and sauté the spring onion white parts until softened, about 2 minutes.
- 7Add the garlic cloves, cooking until lightly golden, then strain the mixture, reserving the crispy aromatics and oil.
- 8Return the strained oil to the wok, add 1 tbsp neutral oil, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, and a pinch of white pepper; stir‑cook for 20 seconds.
- 9Pour in 500 ml chicken stock, bring to a gentle boil, then simmer 5–8 minutes.
- 10While the broth simmers, cook the knife noodles according to package directions; add the bok choy during the last minute of cooking, then drain.
- 11Divide the noodles and bok choy between serving bowls.
- 12Slice the rested chicken thigh and arrange on top of the noodles.
- 13Ladle the hot broth over the noodles and chicken.
- 14Drizzle the prepared ginger spring onion oil over each bowl.
- 15Garnish with the reserved crispy garlic and spring onion pieces and serve immediately.
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Frequently asked questions
- How long does it take to make Crispy Ginger Spring Onion Oil Chicken Noodle Soup?
- About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.
- How many servings does this Crispy Ginger Spring Onion Oil Chicken Noodle Soup recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this Crispy Ginger Spring Onion Oil Chicken Noodle Soup recipe come from?
- It was shared by Lucy Rosenberg | Food Lover on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.