In a 4-to-5-quart pot, add 1 pound of boneless skinless chicken thighs, 4 sliced garlic cloves, 2 tablespoons of chopped ginger, the whites of 3 scallions, and a generous pinch of kosher salt and freshly ground pepper. Pour in 6 cups of water and stir to combine everything well. Bring the mixture to a boil over medium-high heat, watching for bubbling.

Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for about 15 minutes. You'll know the chicken is ready when it's cooked through and very tender.

While your chicken is simmering, take a small bowl and whisk together 2 tablespoons of black rice vinegar, 3 tablespoons of soy sauce, and 1 tablespoon of toasted sesame oil.

After the chicken is tender, carefully remove it from the pot and set it aside to cool slightly. In the same boiling broth, add 4 ounces of dried ramen noodles and 1 cup of carrot matchsticks. Cook according to package instructions, usually about 3-4 minutes, until the noodles are just tender yet springy.

Once the noodles have finished cooking, shred the chicken thighs using two forks or your hands. Return the shredded chicken back to the pot, mixing it into the soup.

Taste your soup to check the seasoning, adjusting salt and pepper as needed. Ladle the soup into bowls and sprinkle the reserved green scallion tops over each serving. Drizzle with the prepared sauce for an extra burst of flavor and enjoy!