Ingredients
Equipment
Method
Build the broth
- Bring the chicken broth to a simmer in a large pot, then add the garlic and ginger and cook for 5 minutes. Keep it at a gentle simmer so the aromatics infuse without boiling hard.
- Stir in the soy sauce, sesame oil, and rice vinegar, then adjust to taste. Taste the broth and fine-tune the balance before adding the chicken.
Cook chicken and mushrooms
- Add the sliced chicken and mushrooms to the simmering broth. Maintain a steady simmer and cook for 10-12 minutes until the chicken is cooked through.
Cook noodles separately
- Cook the noodles separately according to package directions, then drain and divide into bowls. This keeps the noodles springy instead of softening in the broth.
Wilt bok choy and serve
- Add the chopped bok choy to the broth and cook for 3 minutes until wilted. The stems should turn tender while the leaves remain bright green.
- Ladle the hot soup over the noodles and season with white pepper and salt. Adjust salt at the end so every bowl tastes right.
- Garnish with the sliced green onions, cilantro, and a drizzle of chili oil. Serve immediately while the broth is steaming and the bok choy is just wilted.
Notes
Pro tip: Cook noodles separately and assemble just before eating so they keep their texture. Store leftover broth and toppings (noodles) in the refrigerator up to 3 days; freeze the broth up to 3 months (add noodles fresh when reheating). For a lighter option, use low-sodium chicken broth and reduce the soy sauce slightly, then adjust at the end with salt and white pepper.