This deeply savory noodle soup starts with rice noodles simmered just until tender, then bathed in a rich broth built from sesame oil, ginger, garlic, and a touch of tomato paste for depth. Chicken thighs poach right in that broth until juicy and easy to shred, picking up flavor the whole time they simmer. Jammy soft-boiled eggs add the classic ramen-shop richness, split in half and nestled right into the bowl. Scallions and toasted sesame seeds finish things off with color and crunch, while a couple of nori sheets tucked along the side bring a briny, ocean-fresh note. Everything cooks together in one pot, so the flavors layer and build rather than getting stirred in at the last minute. It's a comforting, slurpable bowl that works beautifully for a yeast free table without giving up any of the depth you want from a good ramen.
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Bring a large pot of water to a boil. Cook the rice noodles according to package directions until tender but not mushy, typically 4–6 minutes. Drain, rinse under cold water to stop cooking, and set aside.
While the noodles cook, heat the sesame oil in a large pot over medium heat until shimmering. Add the white parts of the scallions, ginger, and garlic and cook, stirring frequently, until softened and fragrant, about 2–3 minutes. Watch the garlic closely so it doesn't brown.
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