Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 oz dried glass noodles (mung bean vermicelli, a.k.a. long rice)
- 2.5 lb bone-in, skin-on chicken thighs
- 8 cups low-sodium chicken broth
- 3-inch knob fresh ginger, thinly sliced
- 4 garlic cloves, smashed
- 1 bunch green onions, whites and greens separated
- 3 tbsp shoyu (soy sauce), plus more to taste
- 1 tsp kosher or Hawaiian sea salt (add more to taste)
- 1 tsp toasted sesame oil (optional)
- 1/4 tsp white or black pepper (optional)
Do This
- 1. Soak noodles in very warm water 15–20 minutes; drain and snip into 6–8 inch lengths.
- 2. In a 5–6 qt pot, combine chicken, broth, ginger, garlic, green onion whites, and salt. Bring to a boil, then gently simmer (190–200°F) 30 minutes; skim foam.
- 3. Remove chicken; cool slightly, discard skin and bones, and shred.
- 4. Strain or lift out aromatics for a clear broth; return broth to a gentle simmer.
- 5. Return shredded chicken; stir in 3 tbsp shoyu. Simmer 5 minutes; adjust seasoning.
- 6. Add noodles; cook 3–4 minutes until translucent. Finish with green onion greens and sesame oil. Serve hot.
Why You’ll Love This Recipe
- Comfort in a bowl: gingery, savory broth with tender pulled chicken and slippery glass noodles.
- Weeknight-easy: simple prep, one pot, and pantry-friendly ingredients.
- Authentically local: classic Hawai‘i flavors with green onions and a splash of shoyu.
- Light yet satisfying: soothing and gentle, perfect for sharing or nourishing sick days.
Grocery List
- Produce: Fresh ginger, garlic, 1 bunch green onions
- Dairy: None
- Pantry: Dried glass noodles (mung bean vermicelli), low-sodium chicken broth, shoyu (soy sauce), kosher or Hawaiian sea salt, toasted sesame oil (optional), white or black pepper (optional)
Full Ingredients
Broth and Chicken
- 2.5 lb bone-in, skin-on chicken thighs
- 8 cups low-sodium chicken broth (if using water instead, increase total salt to 2 tsp)
- 3-inch knob fresh ginger, thinly sliced (about 1/3 cup)
- 4 garlic cloves, smashed
- 1 tsp kosher salt or Hawaiian sea salt (plus more to taste)
- Whites of 1 bunch green onions (reserve greens for finishing)
Noodles and Seasoning
- 6 oz dried glass noodles (mung bean vermicelli, long rice)
- 3 tbsp shoyu (soy sauce), plus more to taste
- 1 tsp toasted sesame oil (optional)
- 1/4 tsp white or black pepper (optional)
To Finish
- Greens of 1 bunch green onions, thinly sliced
- Extra shoyu for the table
Step-by-Step Instructions
Step 1: Soak the long rice
Place the dried glass noodles in a large bowl and cover with very warm water. Soak for 15–20 minutes until pliable but still a touch firm in the center. Drain well and snip into 6–8 inch lengths with kitchen scissors so the noodles are easy to slurp.
Step 2: Build the pot
In a 5–6 quart pot, combine the chicken thighs, low-sodium chicken broth, sliced ginger, smashed garlic, the white parts of the green onions, and 1 teaspoon salt. Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer (about 190–200°F).
Step 3: Simmer a soothing ginger-chicken broth
Simmer uncovered or partially covered for 30 minutes, skimming foam and excess fat from the surface to keep the broth clear and clean-tasting. The chicken should be cooked through (165°F at the thickest part) and very tender.
Step 4: Shred the chicken
Transfer the chicken to a bowl and let it cool just enough to handle. Discard the skin and bones, then pull the meat into bite-size shreds. Meanwhile, remove and discard the ginger, garlic, and onion whites from the broth for a clearer finish (or strain the broth through a fine mesh sieve if you prefer ultra-clear).
Step 5: Season the broth
Return the shredded chicken to the pot. Stir in 3 tablespoons shoyu. Simmer for 5 minutes to meld flavors. Taste and adjust with more shoyu or a pinch of salt as needed. Add a pinch of white or black pepper if you like a gentle warmth.
Step 6: Cook the noodles in the broth
Add the drained, snipped glass noodles to the simmering broth. Cook for 3–4 minutes, stirring and lifting the noodles occasionally so they separate and turn fully translucent with a springy bite.
Step 7: Finish and serve
Stir in the sliced green onion greens and the sesame oil (if using). Let the pot rest 1–2 minutes so the flavors round out. Ladle into warm bowls, making sure each serving has plenty of chicken and noodles. Offer extra shoyu at the table.
Pro Tips
- For the best flavor, use bone-in thighs and keep the simmer gentle—rolling boils cloud the broth.
- Snip the soaked noodles; shorter strands make serving and slurping easier.
- Skim early and often for a clean, clear broth with a delicate ginger aroma.
- Start with low-sodium broth so you can season precisely with shoyu at the end.
- Cooking for a crowd? Keep the noodles separate and add to bowls just before serving so they do not over-absorb broth.
Variations
- Instant Pot: Combine chicken, broth, ginger, garlic, onion whites, and salt. Cook on High Pressure 12 minutes; natural release 10 minutes. Shred, season with shoyu, add noodles on Sauté 3–4 minutes, finish with green onions.
- Weeknight Shortcut: Use 4 cups low-sodium broth + 4 cups water and 3 cups shredded rotisserie chicken. Simmer broth with ginger/garlic 10 minutes, strain, add chicken, season with shoyu, then finish with noodles and green onions.
- Spicy Island Style: Serve with Hawaiian chili pepper water or add thinly sliced red chiles. A few drops of sesame-chile oil at the end brings gentle heat.
Storage & Make-Ahead
Refrigerate broth with chicken (without noodles) up to 3 days or freeze up to 2 months. Cook noodles fresh and add to hot broth just before serving. If storing leftovers with noodles, expect them to absorb liquid; reheat gently with extra broth or water. Reheat on the stovetop over medium heat until steaming.
Nutrition (per serving)
Approximate: 300 calories; 22 g protein; 9 g fat; 24 g carbohydrates; 1 g fiber; 980 mg sodium (will vary based on broth and shoyu used).
