Nood Bar Recipe

In a large stockpot, combine chicken stock, water, sliced ginger, smashed garlic, scallion whites, and dried shiitake mushrooms. Bring to a gentle simmer over medium heat.

Reduce heat to low and simmer uncovered for 30 minutes to allow flavors to meld. Skim any foam from the surface occasionally.

After 30 minutes, strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding solids. Return the clear broth to the pot and keep warm over low heat.

Stir in light soy sauce, mirin, sesame oil and kosher salt. Taste and adjust seasoning; keep warm but not boiling.

Whisk the white miso paste with 2 tablespoons hot water in a small bowl until smooth to dissolve any lumps.

Add chili garlic sauce, toasted sesame oil, and rice vinegar. Taste and adjust balance — add a little more chili for heat or a splash of mirin if desired. Set tare aside at room temperature.

Cook proteins

Heat a skillet over medium-high heat with 1 teaspoon neutral oil. Season the thinly sliced chicken lightly with salt and pepper and cook 2–3 minutes per side until just cooked through and golden. Remove and set aside. In the same pan, sear tofu cubes until golden on at least two sides, about 6–8 minutes total. Keep warm.

Soft-boiled eggs (if not prepped)

Bring a small pot of water to a boil. Gently lower eggs and cook for 6 minutes for jammy yolks. Transfer to an ice bath for 5 minutes, peel and halve.

Cook noodles per package instructions in a large pot of boiling water until al dente (usually 2–4 minutes for fresh, 4–6 for dried). Drain well and briefly rinse under hot water to remove excess starch if desired. Divide noodles into four bowls (about 3 oz per serving).

Bring the strained broth back to a gentle simmer. For each bowl, place 1–2 tablespoons of spicy miso tare into the bottom of the serving bowl (adjust to taste). Ladle about 1 1/2 cups of hot broth over the tare and whisk briefly to dissolve into a seasoned soup.

Quickly blanch baby bok choy and sliced shiitake caps in the simmering broth for 30–45 seconds until bright and slightly tender. Remove to drain.

Assemble bowls: on top of the portioned noodles, arrange sliced chicken, seared tofu cubes, halved soft-boiled egg, blanched baby bok choy, sliced shiitake, corn, bean sprouts and scallions.

Garnish each bowl with nori strips, toasted sesame seeds, pickled ginger and cilantro if using. Serve chili oil, soy sauce and black vinegar on the side so diners can adjust.

Prepare frozen dumplings per package instructions (pan-fry or steam). If pan-frying: heat 1 tbsp oil in a nonstick skillet, arrange dumplings flat side down, brown 2 minutes, add 1/4 cup water, cover and steam 4–5 minutes until cooked through and water evaporates. Remove lid and crisp bottoms 1 minute.

Steam bao buns until warmed per package instructions (usually 5–8 minutes). Fill warmed bao with hoisin, quick pickled cucumber, a piece of seared chicken or tofu, and garnish with scallion.

Serve dumplings and bao alongside the noodle bowls as shared plates.

Have all components hot and ready. For each serving, ensure the tare is in the bowl, noodles placed, hot broth whisked over, proteins and toppings artfully arranged, and condiments on the side. Provide spoons and chopsticks.

Leftover broth will keep in the refrigerator for up to 3 days or can be frozen for up to 3 months.