Combo Noodle Soup Recipe

Prepare Broth

In a large pot (6–8 quart), combine chicken broth, beef broth and water. Add smashed ginger, smashed garlic, scallion whites, bay leaf and black peppercorns. Bring to a gentle simmer over medium-high heat.

Lower heat to maintain a gentle simmer. Add soy sauce, fish sauce and mirin. Simmer uncovered for 15 minutes to let flavors meld. Taste and adjust seasoning with up to 1 teaspoon additional salt if needed. Keep broth hot on low while you prepare other components.

Cook Noodles

Bring a separate pot of water to a rolling boil. Add a pinch of salt and the noodles. Cook according to package instructions until just al dente (typically 2–4 minutes for fresh noodles, longer for dried). Stir occasionally to prevent sticking.

Drain noodles thoroughly in a colander and toss immediately with 1 teaspoon sesame oil to prevent clumping. Divide noodles among serving bowls (approx. 3 bowls for recipe).

Prepare Proteins

Thinly slice chicken and beef if not pre-sliced. Season both lightly with 1/4 teaspoon salt and a pinch of black pepper. Keep shrimp peeled and deveined and pat dry.

There are two options to cook proteins: (A) Simmer in broth for a tender finish or (B) Quick-sear for caramelized flavor. For a combo noodle soup, use the following staggered method: first briefly blanch the chicken and shrimp in the simmering broth, then quickly sear the beef for texture.

To blanch: Raise the broth to a gentle simmer. Add the chicken slices and cook 1½–2 minutes until just opaque. Add shrimp and cook another 1–2 minutes until pink and curled. Use a slotted spoon to transfer chicken and shrimp to a plate and keep warm.

To sear beef: Heat a skillet over high heat with 1 teaspoon neutral oil. Sear beef slices in a single layer for 20–30 seconds per side (for medium-rare to medium), working in batches if needed. Transfer seared beef to a plate and rest 1 minute.

Prepare Vegetables

While proteins cook, prepare vegetables: slice mushrooms, halve bok choy lengthwise and separate leaves, julienne carrot, rinse bean sprouts, thinly slice scallion greens and chili, and pick cilantro leaves.

Blanch bok choy in the simmering broth for 30–45 seconds until bright green and slightly tender. Use tongs to remove and place on top of noodles in each bowl. If you prefer softer bok choy, blanch 1–2 minutes.

Add mushrooms to the hot broth for 1–2 minutes to release flavor and soften slightly before ladling, or quickly sauté mushrooms in the skillet used for beef for 2–3 minutes until golden and then add to bowls.

Divide carrots and bean sprouts among bowls as raw crunchy toppings. Sprinkle scallion greens and cilantro over each bowl. Add sliced fresh chili to taste.

Assemble Soup

Bring the broth back to a steady simmer. Remove bay leaf, ginger and whole scallion whites if desired. Taste and correct seasoning with salt, soy sauce or fish sauce as needed.

Ladle hot broth over the noodles and arranged vegetables in each bowl, covering noodles and heating proteins. Distribute chicken, shrimp and seared beef evenly among bowls.

Finish each bowl with a sprinkle of toasted sesame seeds, a drizzle of chili oil if using, a squeeze of lime wedge, and extra black pepper if desired.

Serve immediately while piping hot. Offer additional soy sauce, chili oil and lime wedges at the table.