Hot Soup Noodles

Instructions

1. 1Heat the neutral oil in a wok or saucepan over medium heat. Add the scallion whites and ginger and fry for 60–90 seconds.

   葱姜炝锅

   🔍 Look for Medium heat 90 秒 · 90 seconds

   Visual: 葱白边缘转半透明，姜片发干微卷；油面泛光并透出坚果香Scallion whites turn translucent at the edges and the ginger slices look dry and slightly curled; the oil shimmers and smells nutty

   You know it's right when: 一臂之外就能闻到葱香，姜味不再生涩You can smell the scallion from arm's length and the ginger no longer smells raw

   Do not let the ginger brown. Burnt ginger turns the broth bitter and there is no fixing it.

2. 2Pour in the light soy sauce around the edge of the pan and let it sizzle for 10 seconds, then add the hot water or stock all at once.

   烹酱油冲汤

   🔍 Look for High heat 30 秒 · 30 seconds

   Visual: 酱油在热锅壁上冒起，汤色由深条纹转为均匀的浅褐色The soy sauce bubbles up against the hot pan wall and the liquid turns from dark streaks to an even light tan

   You know it's right when: 冲出一股焦香酱油味，一分钟内汤面滚沸A sharp toasty-soy aroma rises and the surface breaks into a rolling boil within a minute

3. 3Bring to a boil over high heat and season with white pepper. Taste — it should be clearly savoury, slightly salty on its own, because the noodles will absorb salt.

   调味偏咸一点

   🔍 Look for High heat 2 分钟 · 2 minutes

   Visual: 汤色清亮浅褐，漂着几片姜；蒸汽带酱油与胡椒香Broth is clear light tan with a few ginger slices floating; steam smells of soy and pepper

   You know it's right when: 整个汤面持续冒泡，不只是锅边Bubbles break continuously across the whole surface, not just at the edges

4. 4Add the fresh noodles and cook, stirring once so they do not stick, until almost tender.

   下面条

   🔍 Look for High heat 3–4 分钟 · 3–4 minutes

   Visual: 面条胀起，由不透明乳白转为半透明；汤因淀粉略变稠Noodles have swollen and turned from opaque cream to pale translucent; the broth has thickened slightly from their starch

   You know it's right when: 挑出一根稍凉后能弯而不断，中心无白芯A noodle pulled out and cooled briefly bends without snapping and has no dry white core

5. 5Add the bok choy and crack in the eggs. Cook 90 seconds for a soft-poached egg, or whisk the eggs first and drizzle them in for ribbons.

   青菜卧蛋

   🔍 Look for Medium heat 90 秒 · 90 seconds

   Visual: 白菜帮转翠绿、叶色变深；蛋白凝固发白，蛋黄仍在颤动Bok choy stems turn bright jade and the leaves wilt dark; egg white is set and opaque while the yolk still wobbles

   You know it's right when: 筷子轻压白菜帮即软The bok choy stem gives way easily when pressed with a chopstick

6. 6Turn off the heat, stir in the sesame oil, and scatter the scallion greens over the top. Ladle into deep bowls, noodles first, then broth.

   淋香油撒葱花

   🔍 Look for Low heat 1 分钟 · 1 minute

   Visual: 清亮浅褐的汤中卧着浅色面条、翠绿青菜与油亮蛋黄，汤面浮着点点香油Clear tan broth, pale noodles, jade greens and a glossy golden yolk; small beads of sesame oil float on the surface

   You know it's right when: 碗端到面前时，胡椒与香油味先冲上来The pepper and sesame aroma hits you as the bowl comes up to your face