Shanghai-style noodle soup

Heat a separate pot of water over medium heat for the noodles.

Discard the scallions and ginger from the chicken cooking liquid and strain out impurities through a sieve.

Season the broth with 3 tbsp soy sauce, 1 tsp salt, 1 tsp ground white pepper, diced scallions and 2 tbsp pork lard; stir to melt the lard, reheating if the broth has cooled.

Boil 3 servings of noodles per the package, about 3 minutes here, adding green leafy vegetables.

Transfer the noodles and greens into the broth; top with a runny-yolk tea egg if wanted.