Clear Noodle Soup Recipe

Prepare aromatics

Crush the garlic cloves lightly with the flat side of a knife. Slice the ginger into 1/8-inch slices. Trim and smash the white part of the scallion.

Simmer broth

In a medium pot, combine chicken broth and water. Add the ginger slices, crushed garlic, and smashed scallion. Bring to a gentle boil over medium-high heat, then reduce to low and simmer uncovered for 10 minutes to infuse flavors.

Season

After 10 minutes, strain out the ginger, garlic and scallion if you prefer a clear broth. Stir in kosher salt, light soy sauce, and white pepper. Keep the broth hot on the lowest simmer while you prepare the rest of the soup.

Prepare glass noodles

Place dried glass noodles in a bowl and cover with warm water (not boiling) to soften for 5–8 minutes until pliable but still slightly firm. Drain and cut with kitchen shears if too long (about 6–8 inches is good).

Slice proteins thinly

If not already sliced, halve the chicken breast across the grain and slice as thinly as possible (about 1/8-inch). Pat shrimp dry and, if large, cut in half lengthwise for even cooking.

Poach proteins in broth

Bring the simmering seasoned broth to a gentle simmer (not a rolling boil). Add the sliced chicken in a single layer and poach for 2–3 minutes until the edges turn opaque. Add shrimp and poach 1–2 minutes more until shrimp are pink and cooked through. Remove proteins with a slotted spoon to a bowl and keep warm. Taste the broth and adjust seasoning if needed.

Warm the noodles

Add the drained glass noodles to the hot broth and cook for 1–2 minutes until translucent and tender. Glass noodles cook fast—taste to avoid overcooking. If noodles finish before vegetables, remove them with tongs and keep briefly under warm bowl to prevent sticking.

Cook mushrooms and bok choy

While the noodles soften, add sliced shiitake mushrooms and julienned carrot to the simmering broth and cook 2–3 minutes until slightly tender. Add bok choy pieces and cook 30–60 seconds until bright green and just tender-crisp.

Assemble bowls

Divide the drained noodles among 2 large serving bowls. Arrange the poached chicken and shrimp on top of the noodles. Ladle the hot broth with mushrooms and bok choy over the noodles and proteins so everything is submerged and heated through.

Finish and garnish

Drizzle each bowl with 1/2 teaspoon sesame oil. Top with sliced scallions, cilantro leaves, and crispy fried shallots. Serve with lime wedges and optional chili oil on the side so diners can adjust heat and acidity.

For extra heat, add the chili oil or fresh chiles to taste. Sprinkle crispy fried shallots on top for crunch. Squeeze lime wedge over the soup just before eating for brightness.