Clear & Yellow Noodle Soup Recipe

Prepare aromatics

Peel and slice 1-inch piece of ginger into 3–4 thin slices. Smash 3 garlic cloves lightly with the flat side of a knife. Roughly chop the white parts of 2 green onions.

Simmer broth

In a large pot, combine 8 cups low-sodium chicken stock and 2 cups water. Add the ginger, smashed garlic, chopped white parts of green onions, 1 tablespoon light soy sauce, and 1 teaspoon fish sauce. Bring to a gentle boil over high heat, then reduce to a simmer.

Clarify and season

Simmer uncovered for 15–20 minutes to develop flavor. Skim any foam that rises. After 15 minutes, season with 1 teaspoon kosher salt and 1 teaspoon white pepper. Keep the broth at a gentle simmer while you prepare remaining components.

Cook noodles

Bring a separate large pot of water to a rolling boil. Add 12 oz fresh yellow wheat noodles (or dried egg noodles) and cook according to package for al dente — typically 2–4 minutes for fresh, 5–7 minutes for dried. Stir occasionally to prevent sticking. Drain and rinse briefly with hot water to remove excess starch and keep warm. Toss with 1 teaspoon sesame oil to prevent sticking.

Soft-boil eggs

While noodles cook, bring a small pot of water to a simmer. Gently lower 2 large eggs and simmer for 6–7 minutes for jammy yolks. Transfer eggs to an ice bath for 3 minutes, then peel and halve. Reserve until serving.

Prepare protein

If using chicken: thinly slice 8 oz chicken across the grain. If using shrimp: peel and devein 6 shrimp. Pat proteins dry and season lightly with a pinch of salt and a little white pepper.

Poach proteins in broth

Raise the prepared broth to a gentle simmer (do not boil vigorously). Add the sliced chicken to the simmering broth and poach for 4–6 minutes until cooked through (internal temperature for chicken should reach 165°F / 74°C). If using shrimp, add shrimp during the last 1–2 minutes until opaque and cooked. Remove proteins with a slotted spoon and hold warm.

Blanch vegetables

Add 2 halved baby bok choy to the simmering broth for 1–2 minutes until bright green and tender-crisp. Remove and set aside. You can briefly blanch 1 cup bean sprouts for 15–20 seconds if you prefer them softer, otherwise leave raw for crunch.

Assemble bowls

Divide the cooked noodles between 4 bowls (approximately 3 oz noodles per bowl). Arrange the poached chicken or shrimp on top. Add halved soft-boiled egg, a bok choy half, and a small handful (about 1/4 cup) of bean sprouts to each bowl. Ladle hot clear broth over the noodles and toppings until just covered (about 2 cups broth per bowl).

Garnish and finish

Top each bowl with sliced green parts of 3 scallions (divide evenly), a sprinkle of fresh cilantro (about 1 tablespoon per bowl), and an optional drizzle of chili oil (about 1/2 teaspoon). Serve with lime wedges to squeeze over the soup to taste.