Yangchunmian (Shanghai Clear Soy Broth Noodle Soup)
Quick answer
Yangchunmian is a Shanghai noodle soup that focuses on a clear, soy-seasoned broth and fresh wheat noodles.
What makes this special
- Yangchunmian is a minimalist Shanghai noodle soup focusing on a clear, soy-seasoned chicken broth.
- Light soy, white pepper, and sesame oil alone season the clear broth
- One spoonful of scallion oil adds depth to the gently simmered chicken stock
Key ingredients
Core cooking flow
- 1 Slice the 2 scallions thinly and trim only the tough base from the 100 g bok choy.
- 2 Combine 650 ml chicken stock, 2 tablespoons light soy sauce, and 0.5 teaspoon sugar in a pot.
- 3 Drop the bok choy into boiling water and blanch it for only 30 seconds.
Yangchunmian is a Shanghai noodle soup that focuses on a clear, soy-seasoned broth and fresh wheat noodles. The broth uses a chicken stock base seasoned with light soy sauce and sugar, heated gently to remain clear. Fresh wheat noodles are boiled until tender yet springy, while bok choy is blanched briefly in the same water to keep its green color and crisp texture. The noodles are placed in bowls, seasoned with white pepper for a clean aroma, and submerged in the hot broth. Thinly sliced scallions and the blanched bok choy are added as simple garnishes, finished with a drizzle of sesame oil to provide a layer of nutty warmth. Without heavy toppings, the dish relies on the clean flavor of the seasoned broth. It is served immediately while hot to prevent the noodles from softening.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Control
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.
- 3Heat
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.
- 4Heat
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.
- 5Step
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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