Scallion Wheat-Noodle Soup with Soft Egg

Tender wheat noodles and a soft-poached egg float in soy-scented bone broth brightened by scallions and Sichuan pepper. As Noodles Under Paper Lanterns remembers from Meng Yuanlao’s Dreams of Splendor, Kaifeng’s night markets still smelled of wheat and boiling bones after the drum.

Serves 2

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Ingredients

• 12 oz fresh wheat noodles
• 4 cups chicken bone broth
• 2 large eggs
• 4 scallions
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp rendered pork fat
• 1/4 tsp Sichuan peppercorns
• 1/2 tsp kosher salt

Instructions

1. 1Bring a large pot of water to a boil and cook the noodles until just tender, then drain and divide between two bowls.
2. 2In a medium saucepan, heat the chicken bone broth with soy sauce, rice vinegar, salt, and crushed Sichuan peppercorns until simmering.
3. 3Poach the eggs in the simmering broth for 3 minutes until the whites are set but yolks remain soft, then carefully lift one into each noodle bowl.
4. 4Ladle the hot broth over the noodles and eggs, top with sliced scallions and a small spoonful of rendered pork fat, and serve immediately while hot.