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No. 0131 Chinese Free recipe

Shanghai Scallion Noodle Soup in Soy Broth

Proof that simple can be spectacular, this Shanghai-style bowl pairs fine wheat noodles with a clear broth seasoned by soy sauce and fragrant scallion oil. The noodles are folded neatly like a comb, then crowned with fresh green onion. It is light, clean-tasting and ready in about fifteen minutes.

4.4 from 18 cooks

Fine wheat noodles in dark clear soy broth topped with chopped scallions
Photo: Change C.C on Pexels
Prep
5 min
Cook
12 min
Total
17 min
Serves
2
Level
Easy
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Method 5 steps

  1. Heat the oil with the scallion whites over low heat for 6 to 8 minutes until the scallions are golden and the oil smells sweet. Discard the scallions.

  2. Bring the stock to a simmer and season with both soy sauces, the sugar and white pepper.

  3. Put 1 teaspoon of scallion oil in the bottom of each bowl and ladle in the hot broth.

  4. Cook the noodles in a separate pot of boiling water for 2 to 3 minutes until just tender, then drain well.

  5. Lift the noodles with chopsticks, fold them neatly into the broth and top with the chopped scallion greens and a little more scallion oil.

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