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Gallery Shanghai Noodle Soup Credit: Bryan Gardner Recipe Summary prep: 40 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1 pound fresh plain wheat noodles (sometimes labeled “Shanghai noodles”), or an 8-ounce package dry Chinese noodles 10 cups chicken broth, preferably homemade 1 (2-inch piece) fresh ginger, sliced lengthwise into 1/2-inch-thick pieces 1 lemongrass stalk, trimmed, halved crosswise, then lengthwise 4 scallions, thinly sliced on a bias, white and light green parts separated from dark green tops 4 ounces shiitake mushrooms, stemmed and halved (or sliced, if large) 12 ounces Calabaza or other pumpkin squash, peeled, seeded, and cut into 3/4-inch pieces 8 ounces Chinese broccoli or broccolini, cut into bite-size pieces 8 ounces baby bok choy, sliced lengthwise Soy sauce, Vietnamese or Thai fish sauce, and Chinkiang (Chinese black vinegar), for serving 4 poached or fried eggs, for serving, optional 2 poached chicken breast halves or 4 seared and sliced thin pork chops, for serving, optional Cilantro, Thai basil, chili oil, and lime wedges, for serving...
