Ingredients:

  • 2 tbsp neutral oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 scallions, white parts thinly sliced
  • 6 cups chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp toasted sesame oil
  • 1 tsp granulated sugar
  • 1/2 tsp white pepper
  • 1 lb raw shrimp, peeled and deveined
  • 4 cups baby bok choy, stems separated from leaves
  • 1 cup shiitake mushrooms, thinly sliced
  • 12 oz dried egg noodles
  • 2 scallions, green parts sliced on a bias
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat the neutral oil in a large pot over medium heat. Add the minced ginger, garlic, and the white parts of the scallions. Sauté for 1–2 minutes until fragrant and the garlic is translucent.
  2. Pour in the chicken stock, soy sauce, fish sauce, sesame oil, sugar, and white pepper. Increase heat to medium-high and bring the liquid to a gentle boil.
  3. Reduce heat and simmer the broth for 5–8 minutes to allow the flavors to meld.
  4. Add the sliced shiitake mushrooms and the stems of the bok choy to the simmering broth and cook for 2 minutes.
  5. Stir in the raw shrimp and the bok choy leaves. Cook for 2–3 minutes, just until the shrimp turn opaque and pink.
  6. While the soup finishes, cook the noodles in a separate pot according to package directions. Drain and divide noodles among four bowls.
  7. Ladle the hot shrimp and vegetable broth over the noodles. Garnish with sliced green scallions and toasted sesame seeds.