Ingredients:

  • 1.5 lb bone-in, skinless chicken thighs
  • 4 inches fresh ginger, bruised and sliced
  • 4 cloves garlic, smashed
  • 1 medium Maui onion, diced
  • 8 cups low-sodium chicken bone broth
  • 2 tbsp low-sodium soy sauce
  • 8 oz bean thread noodles
  • 1 bunch green onions, thinly sliced
  • 1/2 tsp Hawaiian sea salt

Instructions:

  1. Sauté the aromatics. Toss the diced Maui onion, smashed garlic cloves, and ginger into a large pot over medium heat. Cook for 5 minutes until the onion is soft and fragrant.
  2. Add the liquid. Pour in the 8 cups of low sodium chicken bone broth and the 2 tbsp of low sodium soy sauce.
  3. Place the 1.5 lb bone-in, skinless chicken thighs into the liquid.
  4. Bring the liquid to a bare simmer over medium heat. Use a fine-mesh skimmer to remove any gray foam or impurities that rise to the surface to ensure a clear broth.
  5. Reduce heat to low and simmer for 45 minutes until the chicken is tender and falling off the bone. While simmering, soak the 8 oz bean thread noodles in a bowl of warm water for 15 minutes until pliable.
  6. Drain the noodles and use scissors to snip them into approximately 4-inch lengths.
  7. Remove the chicken from the pot. Discard the bones and shred the meat into bite-sized pieces. Return the shredded meat to the pot.
  8. Add the soaked noodles to the pot. Simmer for an additional 5 minutes until the noodles are translucent and have absorbed the flavor.
  9. Garnish with sliced green onions and 1/2 tsp Hawaiian sea salt before serving hot.