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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
Cook’s Notes Fresh wheat noodles are available in most Asian grocery stores and online.
Gallery Shanghai Noodle Soup Credit: Bryan Gardner
Recipe Summary prep: 40 mins total: 45 mins Servings: 4
Gallery
Shanghai Noodle Soup Credit: Bryan Gardner
Shanghai Noodle Soup
Credit: Bryan Gardner
Shanghai Noodle Soup
Recipe Summary prep: 40 mins total: 45 mins Servings: 4
Recipe Summary
prep: 40 mins total: 45 mins
Servings: 4
prep: 40 mins
total: 45 mins
prep:
40 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
Cook noodles in a large pot of salted boiling water according to package instructions. Drain and divide among 4 bowls.
Meanwhile, in another pot, bring broth to a simmer over medium-high heat. Add ginger, lemongrass, white and light green scallions, shitake mushrooms, and squash. Reduce heat to medium-low to maintain a simmer. Cook until squash is crisp-tender and easily pierced with the tip of a knife, 8 to 10 minutes. Discard ginger and lemongrass. Stir in broccoli and bok choy; continue cooking just until broccoli darkens slightly and is crisp-tender, about 5 minutes. Remove from heat; stir in 3 tablespoons each soy sauce and fish sauce, and 1 tablespoon vinegar.
Divide soup and vegetables evenly among noodle bowls. Top with dark green scallion tops, eggs, and chicken or pork, if using. Serve with herbs and lime.
Cook’s Notes Fresh wheat noodles are available in most Asian grocery stores and online.
Cook’s Notes
Fresh wheat noodles are available in most Asian grocery stores and online.
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All Reviews for Shanghai Noodle Soup
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All Reviews for Shanghai Noodle Soup
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
