Recipe courtesy of Ching-He Huang
Panda Broth Noodle Soup
50 min
50 min
8 servings
50 min
50 min
8 servings


  • One 2-inch piece fresh ginger
  • 8 tablespoons bouillon powder
  • 1 tablespoon white peppercorns 
  • 1 tablespoon Sichuan peppercorns 
  • 3 pieces star anise 
  • 1 cup bean sprouts 
  • 1 bunch scallions, thinly sliced, white bottoms and green tops separated
  • 1 head Napa cabbage, thinly sliced, stalks and leaves separated
  • Salt
  • One 16-ounce package wheat or egg noodles
  • 24 store-bought Asian-style meatballs
  • Chili oil, for serving  


Special equipment: a piece of cheesecloth and some butcher's twine

For the broth: Heat a skillet over high heat. Add the ginger and cook, turning occasionally, until blackened and slightly charred, 2 to 3 minutes.

In a large stockpot, bring 8 cups water to a boil over high heat. Add the bouillon powder and stir to combine. Fold the cheesecloth into a square. Place the ginger, white and Sichuan peppercorns and star anise in the middle and tie the top with butcher's twine to make a pouch. Add the spice pouch to the broth. Stir in the bean sprouts, scallion whites and Napa cabbage stalks, bring to a boil, reduce to a simmer, and cook until the flavors have infused and the vegetables are tender, about 20 minutes. Strain the broth and keep warm.

Meanwhile, bring 5 quarts water and 1 tablespoon salt to a rolling boil. Stir in the noodles and cook until cooked through, 9 to 12 minutes, or according to package directions. Drain well.

Fry or steam the meatballs according to the package directions.

To serve, divide the noodles among 8 bowls. Ladle over the hot broth and top with the scallion greens, Napa cabbage leaves and meatballs. Serve with a drizzle of chili oil if desired. 

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