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Ingredients
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Noodles & Broth
Mushrooms & Aromatics
Seasoning & Finishing
Method
Noodles & Broth
- 1
Bring broth to a simmer
In a medium pot, combine the chicken or vegetable broth and up to 1 cup water (use less water for a stronger broth). Bring to a gentle simmer over medium heat and keep warm while you cook the mushrooms.
- 2
Cook noodles
Bring a large pot of salted water to a rolling boil. Add the fresh egg noodles and cook according to package instructions (typically 2–4 minutes) until just tender. Taste for doneness. Drain noodles in a colander and briefly rinse under hot water to prevent sticking. Toss lightly with a drizzle (about 1 tsp) of neutral oil to keep separate. Set aside.
Mushrooms & Aromatics
- 3
Prepare mushrooms
While the broth warms and water for noodles comes to a boil, clean and slice mushrooms into even pieces (thicker mushrooms into larger slices). Trim garlic chives and thinly slice shallot; mince garlic cloves.
- 4
Sear mushrooms
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Once shimmering, add the sliced mushrooms in a single layer (work in batches if necessary) and let them sit undisturbed for 1–2 minutes to develop color. Stir and cook until mushrooms are browned and have released most of their liquid, about 4–6 minutes total.
- 5
Add aromatics
Reduce heat to medium. Push mushrooms to one side, add 1 tablespoon butter (if using) and then add the sliced shallot and minced garlic. Sauté briefly, about 30–45 seconds, until fragrant and the shallot softens. Stir everything together.
- 6
Season mushrooms
Add 1 tablespoon soy sauce and 1 teaspoon sesame oil to the mushrooms and aromatics; toss to coat. Cook another 30–60 seconds to allow the flavors to meld. Taste and add up to 1/2 teaspoon additional soy sauce or 1/4 teaspoon salt if needed.
Combine & Finish
- 7
- 8
- 9
Final seasoning
Finish each bowl with the remaining 1 tablespoon soy sauce divided as needed, a pinch (about 1/4–1/2 tsp) of salt or to taste, 1/4–1/2 tsp freshly ground black pepper, and a splash (about 1 tsp) of rice vinegar or lemon juice to brighten. Drizzle with remaining sesame oil if desired.
- 10
Garnish and serve
Garnish with thinly sliced scallions and an extra few pieces of garlic chive. Serve immediately while hot.
