This Shanghai-style soup is filling, fragrant, and made for those chilly evenings when the craving to slurp down a big bowl of noodle soup is the strongest! After infusing the collagen-rich chicken broth with ginger, lemongrass, and shiitakes, a medley of different vegetables ranging from hearty winter squash to delicate broccolini are simmered until tender. Lastly, defeat the winter doldrums by ladling the soup over a portion of silky fresh wheat noodles and top it off with a fried egg or sliced chicken (or both!). Whichever way you have it, consider the handful of fresh herbs and lime wedges as mandatory tableside accompaniments.
Notes
Fresh wheat noodles are available in most Asian grocery stores and online.
Fresh or dried udon noodles would also work well here.
Fresh or dried udon noodles would also work well here.
Ingredients
- 1 pound fresh plain wheat noodles - sometimes labeled "Shanghai noodles", or an 8-ounce package dry Chinese noodles
- 10 cups chicken broth - preferably homemade
- 1 2-inch piece fresh ginger - sliced lengthwise into 1/2-inch-thick pieces
- 1 lemongrass stalk - trimmed, halved crosswise, then lengthwise
- 4 scallions - thinly sliced on a bias, white and light green parts separated from dark green tops
- 4 ounces shiitake mushrooms - stemmed and halved (or sliced, if large)
- 12 ounces Calabaza squash - or other pumpkin squash, peeled, seeded, and cut into 3/4-inch pieces
- 8 ounces broccolini - cut into bite-size pieces
- 8 ounces baby bok choy - sliced lengthwise
- 3 tablespoons soy sauce
- 3 tablespoons fish sauce
- 1 tablespoon Chinese black vinegar
- 4 eggs - poached or fried, for serving, optional
- 2 poached chicken breast halves - or 4 seared and sliced thin pork chops; for serving, optional
- Cilantro, Thai basil, bean sprouts, chili oil, sesame oil, and lime wedges, for serving
- Egg rolls - for serving, optional
Instructions
Prepare the noodles:
- Cook the noodles in a large pot of salted boiling water according to package instructions.
- Drain and divide among 4 bowls.
Prepare the broth:
- Meanwhile, in another pot, bring broth to a simmer over medium-high heat.
- Add ginger, lemongrass, white and light green scallions, shitake mushrooms, and squash.
- Reduce heat to medium-low to maintain a simmer. Cook until squash is crisp-tender and easily pierced with the tip of a knife, 8 to 10 minutes.
- Discard the ginger and lemongrass.
- Stir in broccoli and bok choy; continue cooking just until broccoli darkens slightly and is crisp-tender, about 5 minutes.
- Remove from the heat; stir in 3 tablespoons each soy sauce and fish sauce, and 1 tablespoon vinegar.
Portion and serve:
- Divide soup and vegetables evenly among noodle bowls.
- Top with dark green scallion tops, eggs, and chicken or pork, if using. Serve with herbs, lime, and egg rolls on the side.