Yunnan Hot Broth Noodle Soup — Yunnan Crossing the Bridge Noodle Soup
Yunnan's most celebrated dish, a scalding rich chicken broth served tableside with raw ingredients that cook in the bowl as they are lowered into the soup.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice boneless chicken breast paper-thin. Soak rice noodles in cold water 20 minutes, drain. Tie 2 spring onion stalks in a knot. Finely slice 2 spring onion stalks and 1 small chilli. Arrange sliced chicken, bean sprouts, spinach, sliced spring onion, and chilli on a plate.
Simmer
Place chicken carcass, 4 ginger slices, and knotted spring onion in a large pot. Cover with 1.5 litres cold water, bring to boil over high heat, skim foam thoroughly. Reduce to low heat, simmer 35–40 minutes until broth is clear, golden, and deeply flavoured. Strain through a fine sieve.
Finish
Season strained broth with 1 tsp salt and 0.5 tsp white pepper. Boil drained noodles in salted water 1–2 minutes until just tender, drain. Divide noodles between two deep bowls. Return broth to vigorous boil until sizzling.
Plate
Ladle scalding broth over noodles in each bowl. Add 0.5 tbsp soy sauce and 0.5 tsp sesame oil to each. Place the raw ingredient plate and optional chilli oil at the table. Diners lower raw ingredients into broth—chicken cooks in 30–40 seconds. Serve immediately.
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