Nansha Kitchen Recipe

Prepare broth

In a large pot, combine 6 cups chicken stock and 1 cup water. Add sliced ginger, smashed garlic, and the roughly chopped white parts of the scallions. Bring to a gentle simmer over medium heat.

Once simmering, add light soy sauce, Shaoxing wine, fish sauce, rock sugar, and 1 tsp white pepper. Reduce heat to low and simmer gently for 12–15 minutes to allow flavors to meld. Taste and adjust salt with a pinch if necessary.

Strain the broth through a fine-mesh sieve into a clean pot to remove aromatics, pressing lightly on solids to extract flavor. Return strained broth to the pot and keep at a low simmer.

Prepare proteins

While broth simmers, cut chicken thighs into bite-size pieces and season lightly with a pinch of salt and 1/4 tsp white pepper. Toss shrimp with a small pinch of salt. Slice fish cake and mushrooms, and cube the tofu carefully.

Add chicken pieces to the simmering strained broth and poach gently for 4–5 minutes until just cooked through. Remove chicken with a slotted spoon and set aside in a warm bowl.

Add shrimp to the simmering broth and cook 1–2 minutes until opaque and curled. Remove and set aside with chicken.

Gently slide tofu cubes into the simmering broth and warm for 1–2 minutes; avoid stirring vigorously to prevent breaking. Remove with a slotted spoon and set aside.

Cook vegetables

Add wood ear mushrooms (or shiitake), julienned carrot, and baby bok choy to the hot broth and blanch 30–60 seconds until bok choy brightens and carrot slightly softens. Remove vegetables and set aside with proteins.

Briefly blanch bean sprouts in the broth for 20–30 seconds and drain. Keep prepared vegetables warm in a covered bowl.

Cook noodles

Bring a separate pot of water to a rolling boil. Add the fresh Chinese wheat noodles and cook according to package directions (usually 2–3 minutes) until tender but springy. Drain well and rinse briefly with hot water to remove excess starch and prevent sticking. Divide noodles among serving bowls.

Thicken broth (optional)

If you prefer a slightly silky broth, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Bring the simmering strained broth back to a gentle boil, stir the slurry, then pour it into the broth while stirring continuously. Cook 1 minute until slightly thickened, then remove from heat and stir in 1 tsp sesame oil.

Assemble bowls

Place the cooked noodles in each bowl. Arrange poached chicken, shrimp, tofu, mushrooms, fish cake, blanched bok choy, carrot, and bean sprouts over the noodles neatly.

Ladle hot strained (and optionally thickened) broth over the noodles and toppings until just covered. Sprinkle sliced green scallions, cilantro, a pinch of white pepper, toasted sesame seeds, and thin slices of red chili if using.

Serve immediately with extra soy sauce, chili oil, or vinegar at the table for customization.