Rich Duck Noodle Soup
Rich Duck Noodle Soup
Authentic Duck Noodle Soup with a Flavorful Broth and Bok Choy
This recipe showcases a delicious and healthy duck noodle soup, perfect for a nourishing meal. Duck is renowned for its rich nutritional profile, including vitamins A, B, C, folate, iron, potassium, and beneficial unsaturated fatty acids. We’ve balanced the rich flavor of duck with fresh bok choy, known for its cardiovascular benefits, creating a harmonious taste experience. This detailed recipe, prepared for a cooking competition, is designed for anyone to follow with ease, ensuring a comforting and wholesome bowl of duck noodle soup.
Toppings & Garnish Ingredients- 200g Smoked duck breast (or raw duck breast)
- 1/4 Onion
- 1 head Bok choy
Broth Ingredients (Dried Goods)- 15g Dried shrimp
- 4-5 sheets Dried kelp (approx. 3g)
- 5 Dried red chili peppers (approx. 2g)
- 2g Bonito flakes (Katsuobushi)
- 1 liter Water (1000cc)
Broth Seasoning Ingredients- 4 Tbsp Soy sauce
- 2 Tbsp Mirin or cooking sake
- Salt to taste
Noodle Ingredients- 200-300g Thin wheat noodles (Somen)
- 15g Dried shrimp
- 4-5 sheets Dried kelp (approx. 3g)
- 5 Dried red chili peppers (approx. 2g)
- 2g Bonito flakes (Katsuobushi)
- 1 liter Water (1000cc)
Broth Seasoning Ingredients- 4 Tbsp Soy sauce
- 2 Tbsp Mirin or cooking sake
- Salt to taste
Noodle Ingredients- 200-300g Thin wheat noodles (Somen)
- 200-300g Thin wheat noodles (Somen)
Cooking Instructions
Step 1
The first step to this delicious duck noodle soup is to create a deep and flavorful broth. Preparing the broth while gathering other ingredients saves precious time. Begin by measuring out all the dried ingredients for the broth. Add 15g of dried shrimp to a pot.
Step 2
Add 4-5 sheets of dried kelp (approximately 3g) to the pot.
Step 3
Include 5 dried red chili peppers (approximately 2g) for a subtle spicy kick. Adjust the amount based on your preference for heat.
Step 4
A crucial tip! Bonito flakes (Katsuobushi) are not added at the beginning of boiling. They are added later, along with the seasoning, to capture their umami without any fishy taste.
Step 5
Prepare 1 liter (1000cc) of fresh water. If precise measuring is difficult, using two standard 500ml bottles of water is a convenient alternative.
Step 6
Pour the prepared water into the pot containing the dried ingredients.
Step 7
Place the pot over high heat until it boils, then reduce the heat to medium. Once boiling, remove the kelp to prevent any bitterness from developing. You might notice a slimy substance from the kelp; gently skim off any foam or scum from the surface with a spoon for a cleaner broth. Let it simmer for another 15 to 20 minutes. After simmering, strain the broth, discarding all the solid ingredients (dried shrimp, chili peppers). While the broth simmers for 20 minutes, it’s time to prepare our delicious toppings!
Step 8
Prepare the onion, bok choy, and duck for the toppings.
Step 9
Slice the onion and bok choy into manageable pieces for stir-frying. Avoid cutting them too small, as they can be difficult to eat with the noodles. Aim for longer, julienne-style cuts as shown in the photo.
Step 10
This recipe uses pre-cooked smoked duck, but raw duck breast also works wonderfully. If you prefer to avoid the smoky flavor, opt for raw duck. If using pre-cooked smoked duck, gently separate the slices as they might be clumped together in the packaging. Topping preparation is now complete!
Step 11
As your topping preparations near completion, you might feel the urge for a short break, but there’s one more essential step: making the broth seasoning! Gather your soy sauce and mirin (or cooking sake).
Step 12
Pour the measured soy sauce into a small bowl for the seasoning.
Step 13
Add the measured mirin (or cooking sake) to the bowl. If you don’t have mirin, clear cooking wine (like sake) or even a small amount of soju can be used as a substitute. After the broth has simmered for 20 minutes, turn off the heat, add this seasoning mixture to the broth, and stir well. Adjust the seasoning with salt if needed. Finally, stir in the measured bonito flakes. Let it steep for a moment to infuse the flavor. Now is the perfect time for that quick break – go ahead and visit the restroom!
Step 14
Now, it’s time to cook the noodles. Boiling the noodles until just done and then rinsing them under cold water helps prevent them from becoming mushy and maintains their texture. Since the duck noodle soup is served with piping hot broth poured over the noodles, it’s perfectly fine to have the noodles cool when assembling the dish.
Step 15
Let’s stir-fry the prepared toppings. First, spread the duck slices evenly in a wok or large skillet over medium-high heat. Duck naturally releases a lot of fat, so it is crucial to avoid adding any extra cooking oil, which can make the dish overly greasy.
Step 16
Once the underside of the duck pieces turns golden brown, add the sliced onions. Toss the wok or stir with a spatula to allow the onion’s aroma to infuse into the rendered duck fat.
Step 17
When the onions appear softened and translucent, add the bok choy and stir-fry quickly. Bok choy cooks fast, so aim to stir-fry it only until it wilts slightly to maintain a pleasant texture. Keep tossing the ingredients (‘shake shake’) in the wok.
Step 18
After stir-frying the bok choy for about 2 minutes, it’s time to combine it with the broth. The 1 liter of water you started with will likely have reduced to about 700cc to 800cc. This amount is sufficient for two servings.
Step 19
Pour the broth into the wok with the stir-fried toppings and bring it to a rolling boil over high heat. Since the noodles are already cooked and cooled, it’s essential that the broth is boiling hot to heat the noodles through thoroughly without needing a ‘to-yeom’ (parboiling in broth) step.
Step 20
Arrange the cooked noodles attractively in serving bowls. Ladle the piping hot duck noodle soup over the noodles into each bowl. Serve immediately. Congratulations on completing this delicious and healthy duck noodle soup! Enjoy your meal!
