Ginger and Garlic Noodle Soup

Steps

1. 1

   Prepare four large serving bowls. Divide the soy sauce, sesame oil, ginger, garlic, sliced chili, and scallions among the bowls, keeping the aromatics together in the bottom of each bowl so the hot soup can temper and bloom them later.

2. 2

   Pour the chicken broth into a saucepan of at least 4-quart capacity. Bring it to a boil over medium-high heat. Use a generously sized pan because the broth will foam substantially once the noodles are added.

3. 3

   Add the wheat noodles to the boiling broth. Cook according to the noodle package directions, or until tender but still pleasantly chewy, stirring frequently to keep the noodles separated and to knock down the foam. This generally takes about 3 to 6 minutes for fresh noodles.

   Start 6-minute timer
4. 4

   Taste the broth and adjust the seasoning with additional soy sauce if needed. The broth should be piping hot and the noodles fully tender before serving.

5. 5

   Ladle the hot noodles and broth into the prepared bowls, dividing them evenly. The heat of the broth will mix with the soy sauce, sesame oil, ginger, garlic, chili, and scallions to create the finished seasoning.

6. 6

   Serve immediately. For a more substantial soup, top each portion with shredded cooked chicken, a soft- or hard-cooked egg, poached shrimp, or cooked greens.