Yellow Noodle Soup Recipe
Make Yellow Noodle Soup Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth
Noodles & Main
Aromatics & Toppings
For Poaching/Finishing
Method
Broth
Make the broth
In a large pot set over medium heat add 1 tablespoon vegetable oil. When hot, add sliced ginger and smashed garlic; sauté 1 minute until fragrant but not browned.
Pour in 6 cups chicken stock and 2 cups water. Bring to a gentle simmer.
Add 2 tablespoons soy sauce, 1 teaspoon fish sauce, 1 teaspoon sugar, 1 teaspoon white pepper and 1 teaspoon salt. Stir and taste; adjust seasoning if needed. Keep broth at a low simmer while preparing noodles and other components (about 10–15 minutes) so flavors meld.
Noodles & Main
Prepare noodles
If using fresh yellow egg noodles: separate and briefly blanch in boiling water 30–45 seconds until just pliable, then drain. If using dried noodles: cook according to package directions until al dente, then drain and rinse briefly under warm water to stop cooking. Toss with a teaspoon sesame oil to prevent sticking; set aside.
Prepare protein
Thinly slice chicken thighs across the grain. If using shrimp, pat dry. Toss chicken slices with 1 teaspoon soy sauce and the cornstarch dissolved in 1 tablespoon cold water to lightly coat—this gives a silky texture when poached.
Bring the broth to a gentle simmer (not rolling boil). Add the coated chicken pieces in a single layer and poach 2–3 minutes until just cooked through (internal temp ~165°F / 74°C). If using shrimp, add for the last 1–2 minutes until opaque and curled. Remove proteins with a slotted spoon and keep warm.
Quickly blanch baby bok choy in the simmering broth 30–45 seconds until bright green and tender-crisp. Remove and set aside.
Aromatics & Toppings
Taste the broth again and finish with 1 teaspoon sesame oil and additional soy or salt if needed. For a touch of heat stir in 1 teaspoon chili oil or serve on the side.
Ladle hot broth over the noodles and protein, fully covering. Top each bowl with halved soft-boiled egg, a handful of bean sprouts, sliced scallion whites and greens, and a sprinkle of chopped cilantro.
Finish with fried garlic or shallot crisps and an extra drizzle of chili oil if desired. Serve with lime wedges to squeeze over each bowl.