Step 1

Bring the chicken, garlic, ginger, scallion whites (reserve greens), salt, pepper, and water to a boil in a 4-to-5-quart pot. Reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, until the chicken is very tender and cooked through, about 15 minutes.

Step 2

While the soup simmers, whisk together the vinegar, soy sauce, and sesame oil in a bowl, and add as much or as little chili crisp as your heart desires. (Mine desires a lot, but, to keep the less spice-inclined kids happy, we use just a smidge and add more to our bowls at the table.)

Step 3

Remove the chicken with tongs, and transfer it to a cutting board. Add the noodles and carrot to the broth, following the cooking-time estimate on your noodles’ package directions. Use two forks to shred the chicken into bite-sized pieces. Once the noodles are done, return the chicken to the pot, and rewarm for 1 minute. taste, adjusting seasoning if needed.

Step 4

Divide the soup between bowls. Add a handful of scallion greens, and drizzle each bowl with 1 tablespoon of the soy-sauce mixture, adding more to taste.