Clay Pot Pearl Noodle Soup Recipe

Prepare dried mushrooms

Place the dried shiitake mushrooms in a small bowl and cover with 1 cup hot water. Soak 20–30 minutes until soft. Reserve soaking liquid by straining it through a fine sieve or paper towel to remove grit; set liquid aside and slice mushrooms thinly.

Build the broth

In a medium-large clay pot (or a heavy-bottomed pot if you don't have a clay pot), combine chicken stock, 2 cups water, reserved mushroom soaking liquid, sliced ginger, smashed garlic, scallion whites, whole white peppercorns (if using), light soy sauce, Shaoxing wine, fish sauce, and sugar. Stir to combine.

Simmer

Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce heat to low and simmer, uncovered, 20 minutes to let the aromatics infuse and flavors concentrate. Skim any foam or impurities from the surface with a ladle.

Season

Taste the broth and add salt to adjust seasoning. Keep broth at a very gentle simmer while you prepare the other components; if using a clay pot you can move it to the table for final assembly and gentle simmering.

Prep chicken and proteins

Season the chicken thigh lightly with 1/4 tsp salt and 1/8 tsp white pepper. If you prefer, sear the chicken skin-side down in a skillet over medium-high heat for 2–3 minutes until golden for extra flavor, then transfer to the clay pot. Otherwise, place raw chicken into the simmering broth to poach.

Poach shrimp and balls

After the chicken has simmered in the broth for about 10 minutes (internal juices should be nearly cooked through), add the shrimp and fish/pork balls. Cook 2–4 minutes until shrimp are pink and curled and fish balls float and are heated through.

Add tofu

Gently add tofu cubes to the pot in the last 2–3 minutes of cooking to warm through without breaking them up. Keep the broth at a very gentle simmer to avoid disintegrating delicate proteins.

Prepare pearl noodles

If using dried small tapioca or pearl-style noodles, soak according to package directions in warm water until tender (typically 20–30 minutes) and drain. If using precooked small pearls, rinse and drain. If you prefer a slight chew, cook them separately in boiling water for 2–3 minutes, drain, and transfer to serving bowls.

Toast rice (optional)

If using the short-grain rice topping, toast the 1/4 cup rice in a dry skillet over medium heat, stirring, until lightly golden (2–3 minutes). This adds a nutty crunch to spoon over each bowl just before serving.

Prep vegetables

Halve bok choy and slice fresh shiitake caps. Rinse bean sprouts and slice scallion greens. Have cilantro ready for garnish.

Cook vegetables in broth

Add the firmer vegetables first: place bok choy and fresh shiitake slices into the simmering broth 3–4 minutes before finishing so they become tender but retain color. Add bean sprouts in the last 30–60 seconds to keep them crisp-tender.

Assemble bowls

Divide the prepared pearl noodles among 4 serving bowls (about 1/4 cup pearl noodles per bowl). Remove the chicken from the broth and shred or slice it; divide chicken, shrimp, tofu, and fish balls evenly among the bowls. Place bok choy halves and shiitake slices in each bowl. If using toasted rice, sprinkle a little over each bowl now.

Ladle broth

Bring the clay pot broth up to a gentle boil, then taste and adjust seasoning with additional soy sauce or salt if needed. Carefully ladle hot broth over each bowl to cover the ingredients and warm the noodles, about 1.5–2 cups broth per bowl depending on preference.

Finish and garnish

Drizzle about 1/4 tsp sesame oil per bowl and sprinkle ground white pepper to taste. Top with sliced scallion greens and chopped cilantro. Serve soy sauce and chili oil on the side for individual adjustment.

Serving notes

If you have a clay pot on a low burner at the table, keep the pot simmering gently and top up bowls with hot broth as diners eat. Leftover broth stores 3 days refrigerated; remove delicate proteins before reheating to avoid overcooking.