Recipe

4 cups low sodium chicken broth

1 inch piece ginger, sliced

5 cloves garlic, smashed

2 scallions, greens chopped and white parts cut to 3” pieces

3/4 tsp white pepper

1 tbsp soy sauce

1 tbsp Shaoxing wine

1/2 tsp sesame oil

6 oz fresh egg noodles

8 pieces wontons or more (fresh or frozen)

1 bunch bok choy

Chili oil (optional)

Directions:

In a small saucepan, combine chicken broth, scallion whites, ginger, Shaoxing wine, soy sauce, white pepper, sugar, and sesame oil. Bring to a simmer over medium heat while you prep the rest of your ingredients.

In a large pot of boiling water, cook your fresh noodles for 30 seconds, then drain and transfer to your soup bowls. Bring the water back up to a boil and add your wontons (fresh or frozen) and cook over a low boil until they float. Drain and transfer on top of your noodles.

Add your bok choy to the same boiling water and blanch for 1 minute or until they are dark green and crisp. Drain and add along with your noodles and wontons.

Use a strainer to remove the aromatics from the broth and strain over the noodles, wontons, and bok choy. Garnish with chopped scallions and lots of chili oil.