Noodles Recipe

Prepare and simmer broth

In a large pot, combine the chicken or vegetable stock and 1 cup of water. Add the quartered onion, smashed garlic cloves, sliced ginger, soy sauce, mirin, and brown sugar (or honey). Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low and simmer, uncovered, for 15–20 minutes to allow flavors to meld. Taste and adjust sweetness: if broth is still too sweet, add 1–2 tsp additional rice vinegar and a pinch more salt to balance. If not sweet enough, add up to 1 tsp more brown sugar or mirin. Finish by stirring in sesame oil and white/ground pepper, then strain out the solids if you prefer a clear broth (optional). Keep broth hot on very low heat while preparing other components.

Cook noodles

Bring a separate large pot of water to a boil. Cook the noodles according to package instructions until al dente (typically 3–6 minutes for fresh, longer for dried). Drain and rinse briefly under warm water to remove excess starch and prevent sticking; toss with a little sesame oil if desired to keep separate.

Prepare proteins

If using eggs, bring a small pot of water to a gentle boil and add eggs; cook 6–7 minutes for slightly soft yolks. Transfer to an ice bath, peel, and halve. If using store-bought cooked chicken or tofu, slice or shred it into bite-sized pieces. Warm the protein briefly in the hot broth for 1–2 minutes before assembling, if desired.

In a medium skillet over medium heat, add a light drizzle (about 1 tsp) of neutral oil. Sauté mushrooms for 3–4 minutes until softened and golden. Add carrots (if using) and cook 1–2 minutes more. Add baby spinach or bok choy and sauté just until wilted, 1–2 minutes. Remove from heat.

Reserve some thinly sliced scallions for garnish. Add remaining scallions to the sautéed vegetables for the last 30 seconds to soften slightly.

Divide the cooked noodles between 4 serving bowls (about 3 oz noodles per serving). Arrange warmed protein (chicken or tofu) over the noodles, then add the sautéed vegetables and halved soft-boiled eggs.

Ladle the hot broth over the bowls, covering the noodles and ingredients. Taste one bowl and adjust seasoning if needed: a squeeze of lime can cut sweetness, additional soy sauce adds saltiness, and a splash of rice vinegar adds brightness.

Garnish each bowl with reserved scallions, a sprinkle of toasted sesame seeds, a drizzle of chili oil or sriracha if you like heat, and fresh cilantro or parsley. Serve immediately with lime or lemon wedges on the side.