Tread Noodle Recipe

Prepare broth

In a large pot, combine the chicken or vegetable stock and 2 cups water. Add smashed ginger and smashed garlic. Bring to a gentle simmer over medium heat.

Season broth

Once simmering, add soy sauce, dark soy sauce (if using), mirin, rice vinegar and sesame oil. Taste and adjust seasoning with salt and pepper. Keep the broth at a low simmer while you prepare other components (about 10–15 minutes) so flavors meld.

Prepare chicken

Pat the chicken thigh slices dry and lightly toss with cornstarch and a pinch of salt and pepper to evenly coat. Heat a nonstick or cast-iron skillet over medium-high heat with 2 tsp vegetable oil. Sear the chicken in a single layer for 2–3 minutes per side until golden and just cooked through. Remove and let rest on a cutting board for 2 minutes, then slice into bite-sized strips.

Prepare tofu

In the same skillet, add the cubed pressed tofu and sear for 2–3 minutes per side until edges are golden and slightly crisp. Remove and keep warm.

Soft-boil eggs

Bring a small pot of water to a boil, carefully lower eggs and cook 6–7 minutes for soft-set yolks. Immediately transfer eggs to an ice bath for 3 minutes, then peel and halve.

Cook mushrooms and bok choy

In the skillet used for proteins, add a splash (about 1 tsp) of oil if needed. Add sliced shiitake mushrooms and sauté over medium-high heat until they begin to brown, about 3–4 minutes. Push mushrooms to one side and add halved bok choy cut-side down; cook 2 minutes until slightly charred, then flip and cook another 1 minute until tender-crisp. Season lightly with salt and pepper.

Prepare raw garnish

Julienne the carrot and thinly slice scallion greens. Rinse bean sprouts if using and set aside to maintain crunch.

Cook noodles

Bring a separate large pot of water to a vigorous boil. Add the fresh wheat noodles and cook according to package directions (typically 2–4 minutes) until al dente. Drain and briefly rinse under warm water to remove excess starch; portion noodles into two large serving bowls.

Strain and reheat broth

Strain the simmered broth quickly through a fine-mesh strainer into a clean pot to remove ginger and garlic solids, then bring back to a near-boil and immediately reduce to a simmer.

Ladle and top

Ladle hot broth over the noodle portions (about 3 cups broth per bowl). Arrange sliced seared chicken, seared tofu cubes, sautéed mushrooms, bok choy halves, julienned carrot, and bean sprouts attractively on top of each bowl of noodles.

Garnish

Halve the soft-boiled eggs and place one half in each bowl. Sprinkle scallion greens, toasted sesame seeds and chopped cilantro over the bowls. Add a drizzle of chili crisp or chili oil to taste and serve lime wedges on the side to squeeze over before eating.

Serve

Serve immediately while broth and components are hot. Encourage diners to break the egg yolk into the broth and stir to combine flavors.