Description
Turn leftover store-bought roast duck into a comforting bowl of egg noodle soup with rich herbal broth, ready in under an hour.
Ingredients
Units
Scale
- 6 dried whole shiitake mushrooms (about 25g)
- 1 medium carrot
- 1 thumb-size piece ginger
- 1 yellow onion (can sub with 5 shallots)
- 2 lbs roast duck plus two containers of duck sauce
- 2 quarts water
- 1 teaspoon fine sea salt
- 1 tablespoon chicken bouillon powder
- 1 tablespoon light soy sauce
- 14 oz fresh egg noodles
- 8 oz bok choy
- 2 green onions
Instructions
- Prepare ingredients: Rehydrate the shiitake mushrooms (6 whole) with hot water. Peel the carrot (1 medium) and cut it into thick coins. Leave the ginger (1 thumb size) unpeeled, slice it, and gently smash the pieces to release their aroma. Peel and halve the onion (1), or quarter it if it’s large.
- Make the quick broth: Reserve the meaty pieces, such as the duck legs, and set them aside. Add the bony pieces and duck sauce to a medium stockpot. Add shiitake mushrooms, carrot, ginger, onion, and water. Bring the pot to a boil, then reduce the heat and simmer uncovered for about 30 minutes. When the broth is done, remove and discard the ginger slices and onions. You can also remove the shiitake mushrooms, either discard them or thinly slice and return them to the pot. Add salt (1 teaspoon), chicken bouillon powder (1 tablespoon), and light soy sauce (1 tablespoon). Adjust to taste toward if needed.
- Prepare noodles and vegetables: Cook the egg noodles (14 oz) according to the package instructions. Halve, quarter, or separate the bok choy (8 oz) leaves from the stems. Rinse thoroughly to remove any dirt near the base. Quickly blanch the leaves in the finished broth for 30 seconds to 1 minute. Remove and set aside for topping. Thinly slice the green onions (2) if using and set aside as garnish.
- Assemble the bowls: Divide the noodles and toppings among serving bowls. Top with the warm duck pieces. Ladle the hot broth over everything, then garnish with chopped green onions and enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Entree
- Method: stove top
- Cuisine: Asian, Chinese, Vietnamese