Ginger and Garlic Noodle Soup

Ingredients

• 6 cups Chicken broth (Plain, preferably low-sodium)
• 12 oz Fresh wheat noodles (Chinese wheat noodles or another fresh noodle; dried noodles may require adjustment to the cooking time)
• 2 tbsp Fresh ginger (Finely grated or minced)
• 4 cloves Garlic (Finely grated or minced)
• 4 tbsp Soy sauce (Spoon into the individual serving bowls)
• 2 tbsp Toasted sesame oil (Bacon fat or lard may be substituted; spoon into the individual serving bowls)
• 1 Fresh red chili (Thinly sliced; substitute Sichuan chili crisp or chili oil if desired)
• 4 Scallions (Thinly sliced)

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.

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.

Notes

The source describes this as an eight-ingredient one-pot soup inspired by qing tang mian, or clear broth noodles. Use a saucepan with a capacity of at least 4 quarts to prevent boil-overs, and stir the noodles as they cook. Optional additions include shredded cooked chicken, soft- or hard-cooked eggs, poached shrimp, or steamed or stir-fried greens. The exact ingredient quantities are not visible in the supplied source because the recipe is behind a membership prompt; quantities above are practical estimates based on the description.

Nutrition per serving

• soup
• main
• East Asian-inspired
• one-pot
• noodle dish
• quick meal
• comfort food