Ginger and Garlic Noodle Soup

We learned of the simple Chinese noodle soup called qing tang mian, or clear broth noodles, from cookbook author Fucshia Dunlop. We took the concept and developed this eight-ingredient one-pot dish that can be on the table in half an hour. We simmer noodles in plain chicken broth; they lend wheaty flavor while also adding body. Flavor is built into each serving—soy sauce, sesame oil (or bacon fat or lard) and punchy aromatics are spooned into the bottom of individual bowls. These ingredients are tempered and mixed when the piping-hot noodles and broth are portioned in. If you wish to make the soup more substantial, add shredded cooked chicken, soft- or hard-cooked eggs, poached shrimp or steamed or stir-fried greens. If you don’t use a fresh chili, Sichuan chili crisp or chili oil also are great.