In a 4-5 quart pot, combine the chicken thighs, minced garlic, grated ginger, chopped scallion whites, salt, pepper, and enough water (about 6 cups) to cover. Bring to boil over medium-high heat.

Once boiling, reduce heat to medium-low and let simmer uncovered for about 15 minutes until chicken is tender and easily shreddable.

Whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a small bowl and set aside.

Remove cooked chicken thighs, let cool slightly, then shred into bite-sized pieces with two forks.

Return pot to heat and add dried ramen noodles and chopped carrots. Cook for 3-4 minutes until noodles are tender.

Once cooked, return shredded chicken to pot, stir and adjust seasoning with extra salt, pepper, or soy sauce if needed. Add sliced scallion greens before serving.

Ladle soup into bowls, drizzle with prepared sauce, and serve hot.