Sesame-Ginger Chicken Noodle Soup

cooking.nytimes.com

WSH

2 tablespoons toasted sesame oil, plus more for serving

2 bone-in, skin-on chicken breasts (about 1½ pounds)

Kosher salt

1 (2-inch) piece fresh ginger, sliced, plus extra julienned ginger, for garnish

¼ cup rice cooking wine or any type of white wine

12 ounces fresh ramen noodles or 8 ounces dried ramen noodles

2 scallions, thinly sliced

Ground white or black pepper, for serving

Directions at cooking.nytimes.com

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