Yangchunmian (Shanghai Clear Soy Broth Noodle Soup)
Yangchunmian is one of the most stripped-down noodle soups in Chinese cuisine, where a clear soy-seasoned broth and fresh wheat noodles are the entire focus. Chicken stock forms the base, seasoned with light soy sauce, a drizzle of sesame oil, and a dusting of white pepper. Chopped scallions float on top and blanched bok choy sits alongside the noodles - there is no meat, no elaborate garnish, nothing to distract from the broth itself. The critical finishing touch is a spoonful of scallion oil ladled over the surface, spreading an aromatic warmth across each bite. It has been a staple breakfast in Shanghai for generations.
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Instructions
- 1
Simmer chicken stock with soy sauce and sugar over low heat.
- 2
Blanch bok choy for 30 seconds to keep it bright green.
- 3
Cook fresh noodles in the same pot until just tender, then drain.
- 4
Place noodles in bowls and pour over hot broth.
- 5
Top with bok choy and chopped scallion, then sprinkle white pepper.
- 6
Finish with a few drops of sesame oil for aroma.
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