• Sodium Savvy: Between the 4 teaspoons of kosher salt and the soy sauce drizzle, this soup can become quite salty. If you are salt-sensitive, use low-sodium chicken broth instead of water and low-sodium soy sauce.
• The Ginger "Zing": If you want a more intense ginger flavor, grate the ginger instead of chopping it. This releases more of the ginger's juice directly into the broth.
• Noodle Choice: While ramen is the go-to, Udon noodles provide a thicker, chewier bite, while Rice Vermicelli makes the soup feel much lighter and is a great gluten-free option.
• Chicken Thighs vs. Breasts: I highly recommend sticking with thighs. Because they are simmered uncovered for 15 minutes, breast meat can easily dry out and become "stringy," whereas thighs stay succulent and tender.
• The "Clear Broth" Trick: If you see white foam rising to the top of the water during the initial boil, use a large spoon to skim it off and discard it. This ensures your final soup broth is clear and aesthetically pleasing.
• Vinegar Substitute: If black rice vinegar is unavailable, a mixture of 1 part Balsamic vinegar and 1 part Rice wine vinegar will mimic that deep, slightly sweet tang perfectly.

Chef's Final Tip: This soup is the ultimate "fridge-clearer." If you have half a bag of spinach, a few mushrooms, or some frozen peas, toss them in during the final 2 minutes. The ginger-garlic base is forgiving enough to handle almost any veggie addition!