28 recipes. Page 2 of 2
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Shrimp and pork wontons, thin Hong Kong egg noodles and bok choy each keep their own texture in a clear pork bone broth. Stopping the mix as soon as the filling turns tacky, before the shrimp are fully crushed, keeps springy pieces in each bite.
Shrimp, squid, bamboo shoots, shiitake and bok choy are bound in a clear, glossy sauce made with chicken stock, oyster sauce and starch. The seafood's first sear stops as soon as the surface turns opaque, because it keeps cooking once the stock is poured in.
Napa cabbage, oyster mushrooms and bok choy alternate around the rim of the pot, with the beef spread flat in the center, and the whole thing cooks at the table. The vegetables release water as they go, and the broth starts out lightly seasoned to allow for it.
With only blanched bok choy and sliced scallions on top, the clear chicken broth seasoned with light soy sauce and the springy fresh noodles carry nearly all the flavor. White pepper and a few drops of sesame oil, added at the end, give the plain broth its aroma. This Shanghai noodle soup comes together quickly, which suits a fast breakfast or a light meal.