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Fresh noodles are topped with a medley of local seafood in a savory broth from this coastal Dalian specialty. High in protein and brimming with fresh ocean flavors, this family soup celebrates Northeast China's coastline.
Bring the chicken broth to a gentle boil in a large pot over medium-high heat. Add sliced ginger and simmer for 5 minutes for aromatics.
Add the shrimp, mussels, scallops, and squid to the pot; cook for 2–3 minutes until the mussels open and seafood just turns opaque. Remove the seafood with a slotted spoon and set aside to prevent overcooking.
Add soy sauce, Shaoxing wine, salt, and white pepper to the broth. Taste and adjust seasoning if needed.
Add the fresh noodles, bok choy, and shiitake mushrooms to the simmering broth. Cook for 3–4 minutes until noodles are just tender and bok choy is bright green.
Return the cooked seafood to the pot and simmer briefly (1 minute) to reheat. Drizzle with sesame oil, then serve hot, ensuring even distribution of seafood, vegetables, and noodles in each bowl.
