Clear Noodle Soup Recipe

Build and simmer broth

In a large pot, combine 6 cups chicken broth and 1 cup water. Add smashed ginger, crushed garlic, and the white part of the scallion. Bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low and let the broth gently simmer, uncovered, for 12–15 minutes to allow flavors to infuse.

Strain the broth through a fine-mesh sieve into a clean pot or back into the same pot, pressing gently on solids to extract flavor. Discard solids. Return strained broth to medium heat.

Season the hot clear broth with 1 teaspoon fish sauce, 1 teaspoon kosher salt, and 1 teaspoon white pepper. Taste and adjust seasoning — add up to 1/2 teaspoon more salt if needed.

Prepare the clear noodles: place the 4 oz dry glass noodles in a large bowl and cover with hot (not boiling) water. Soak 6–8 minutes until pliable but still slightly firm (al dente). Drain and rinse under cool water; set aside.

While the broth simmers, thinly slice the chicken breast against the grain. Season slices lightly with 1/4 teaspoon salt and a pinch of white pepper.

When the strained broth returns to a gentle simmer, add the chicken slices in a single layer and simmer 3–4 minutes until just cooked through (opaque). Remove cooked chicken with a slotted spoon and set aside, keeping warm.

Add the shrimp to the simmering broth and cook 1–2 minutes until pink and curled. Remove shrimp and set aside with chicken. (If using tofu instead of shrimp, gently add cubes to warm broth for 1–2 minutes to heat through.)

Slice shiitake mushrooms thinly. Add mushrooms to simmering broth and cook 2–3 minutes until tender.

Add julienned carrot and halved baby bok choy to the broth and simmer 1–2 minutes more — vegetables should be bright and just tender-crisp.

Turn off heat under the broth. Stir in 1 teaspoon sesame oil and 1 teaspoon soy sauce to round out flavor.

Divide the drained glass noodles evenly among 4 serving bowls (or 2 larger bowls for heartier portions).

Arrange cooked chicken slices, shrimp (and/or heated tofu), mushrooms, bok choy, and carrots over the noodles in each bowl.

Ladle the hot strained, seasoned broth over the bowls, covering the noodles and ingredients. The hot broth will finish cooking anything slightly underdone and warm the noodles.

Garnish each bowl with sliced green scallion, chopped cilantro, and a squeeze of lime wedge. If desired, drizzle a little chili oil for heat and add additional salt or white pepper to taste.

Serve immediately while hot. Provide extra lime wedges, soy sauce, and chili oil on the side.