Simple Soy Sauce Noodles
Vegetables

A quick and comforting bowl of soy sauce spring onion noodles, infused with savory seasonings, fresh aromatics, and tender blanched bok choy.

Ingredients

• 1 small bowl dry noodles
• 1 pinch salt
• 1 pinch MSG
• 2 stalks spring onions
• 1 splash soy sauce
• 2 heads bok choy
• 1 soft-boiled egg

Instructions

1. 1Add seasoning to the bowl

   

   Place an empty white bowl on the counter and use a metal spoon to add a small portion of salt as the base flavoring for the noodles.

   Tip: Starting with the seasonings directly in the bowl allows them to dissolve quickly when the boiling broth or water is added later.
2. 2Add seasoning to the bowl

   

   Add a small amount of MSG to the bowl using a metal spoon to enhance the savory flavor of the broth.

   Tip: Adjust the amount of seasoning according to your personal taste preference.
3. 3Add chopped spring onions

   

   Add finely chopped fresh spring onions into the bowl to infuse an aromatic flavor base for the soup.

   Tip: Fresh green onions provide the essential herbal brightness for spring onion noodles.
4. 4Pour in soy sauce

   

   Pour a splash of soy sauce into the bowl with the other seasonings and onions to build the base flavor profile.

   Tip: Use regular or light soy sauce to maintain a balanced saltiness.
5. 5Boil the noodles

   

   Place a portion of dry noodles into a large pot of actively boiling water and cover with a lid to cook.

   Tip: Make sure the water is at a rolling boil before dropping in the noodles.
6. 6Add hot water to the seasoning

   

   Ladling hot water from the boiling pot directly into the bowl helps dissolve the seasonings and releases the aroma of the spring onions.

   Tip: Adding boiling water to the bowl beforehand creates a flavorful soup base before the noodles are added.
7. 7Blanch the bok choy

   

   Submerge fresh green bok choy into a pot of rapidly boiling water and cook until tender and vibrant green, then remove.

   Tip: Do not overcook the greens; a quick blanch keeps them crisp-tender and brightly colored.

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