Yangchunmian (Shanghai Clear Soy Broth Noodle Soup)

Slice the 2 scallions thinly and trim only the tough base from the 100 g bok choy.

Bring a separate pot of water to a boil now, so the vegetables and noodles can be cooked without waiting.

Combine 650 ml chicken stock, 2 tablespoons light soy sauce, and 0.5 teaspoon sugar in a pot.

Warm it over low heat until small bubbles gather at the edge, avoiding a hard boil to keep the broth clear.

Drop the bok choy into boiling water and blanch it for only 30 seconds.

Remove it when the stems just bend and the green color brightens, then shake off excess water so it does not dilute the soup.

Bring the same water back to a rolling boil and loosen in the 220 g fresh wheat noodles.

Stir with chopsticks or tongs so they do not clump, then drain when they are tender but still springy.

Divide the noodles between hot bowls and taste the broth before serving.

Stir in 0.5 teaspoon white pepper for a clean aroma, then pour the hot broth over the noodles and loosen them gently.

Top each bowl with the bok choy and sliced scallion, then divide 1 teaspoon sesame oil over the surface.

Serve immediately while the broth is hot, before the noodles absorb too much liquid and soften.