Pork Or Chicken Recipe

Prepare the aromatics

In a large pot, heat sesame oil over medium heat. Add sliced ginger and smashed garlic and sauté 1–2 minutes until fragrant but not browned.

Build the broth

Pour in 6 cups chicken or pork broth and 1 cup water. Add soy sauce, mirin, fish sauce, and brown sugar. Stir to combine and bring to a gentle simmer over medium-high heat.

Simmer

Lower heat to maintain a gentle simmer and cook for 10–12 minutes to allow flavors to meld. Taste and adjust seasoning (add more soy sauce or fish sauce for saltiness, or a pinch more sugar for balance). Keep broth hot while preparing other components.

Season protein

Pat the selected meat (pork or chicken) dry with paper towels. Season both sides with salt and black pepper.

Sear (for flavor) or poach

Option A — Sear: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Sear thinly sliced pork or chicken in batches 1–2 minutes per side until nicely browned but not fully cooked through (they will finish in the broth). Remove to a plate. Option B — Poach (gentler): Add seasoned slices directly to gently simmering broth for 3–5 minutes until cooked through. Remove and set aside.

Finish protein in broth

If you seared the meat, add the seared slices to the simmering broth for 2–3 minutes to finish cooking and to absorb more flavor. Remove with tongs and keep warm.

Cook noodles

Bring a separate pot of water to a rolling boil. Cook noodles according to package instructions until al dente (usually 2–4 minutes for fresh, 4–6 minutes for dried). Drain and briefly rinse under hot water to remove excess starch. Divide noodles among serving bowls.

Blanch vegetables

In the same boiling water (or in the simmering broth if you prefer), blanch bok choy and shiitake mushrooms for 30–60 seconds for bok choy and 1–2 minutes for mushrooms until bright and tender-crisp. Remove and place on top of noodles. Quickly blanch bean sprouts and carrots 20–30 seconds, then drain.

Heat scallion whites

Add the white parts of the scallions to the simmering broth in the final 1 minute of simmering to soften slightly and release aroma.

Assemble bowls

Ladle hot broth over the noodles (about 2–2.5 cups broth per bowl). Arrange seared/poached pork or chicken slices on top, then add bok choy, mushrooms, bean sprouts, carrots, and scallion greens.

Add toppings

Halve soft-boiled eggs and place in bowls (optional). Sprinkle with sesame seeds, nori strips, and cilantro leaves. Add a small drizzle of chili oil or a squirt of Sriracha if desired. Serve lime wedges on the side to squeeze over before eating.

Final adjustments

Taste one spoonful of broth and adjust with additional soy sauce, fish sauce, or a squeeze of lime as needed. Serve immediately while hot.