Ingredients with Measurements:
- 2 duck breasts, skin on
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 4 ounces shiitake mushrooms, sliced
- 4 ounces baby bok choy, chopped
- 8 ounces udon noodles
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Tongs
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the duck breasts, skin side down, and cook for 5-6 minutes until the skin is crispy and golden brown. Flip the duck breasts over and cook for an additional 3-4 minutes until browned on the other side. Remove the duck from the pot and set aside.
2. Add the onion, garlic, and ginger to the pot and cook for 2-3 minutes until fragrant.
3. Add the chicken broth, soy sauce, rice vinegar, sesame oil, and sugar to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes.
4. While the soup is simmering, shred the duck breasts with a fork or chop them into small pieces.
5. Add the shiitake mushrooms and baby bok choy to the soup and let them cook for 5-7 minutes until tender.
6. Cook the udon noodles according to the package instructions. Drain and rinse with cold water.
7. Add the shredded duck and cooked udon noodles to the soup. Let the soup simmer for an additional 5-7 minutes until heated through.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, garnished with sliced green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Medium-high heat for cooking the duck
- Medium heat for simmering the soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 45g
- Protein: 35g
- Sodium: 1500mg
Substitutions for ingredients:
- Chicken breasts can be used instead of duck breasts.
- Button mushrooms can be used instead of shiitake mushrooms.
- Spinach can be used instead of baby bok choy.
- Ramen noodles can be used instead of udon noodles.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a beaten egg to the soup for an egg drop effect.
Tips and tricks:
- To make the soup even more flavorful, roast the duck breasts in the oven before adding them to the soup.
- Don't overcook the udon noodles or they will become mushy.
- Use a sharp knife to shred the duck breasts for easier and quicker shredding.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with chopsticks and a spoon.
Garnishes:
- Sliced green onions
- Cilantro
- Lime wedges
Pairings:
- Steamed rice
- Asian-inspired salad
Suggested side dishes:
- Steamed edamame
- Egg rolls
Troubleshooting advice:
- If the soup is too salty, add more chicken broth to dilute the saltiness.
Food safety advice:
- Make sure the duck breasts are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Noodle soup is a popular dish in many Asian countries, including China, Japan, and Vietnam.
Flavor profiles:
- Savory, salty, umami, slightly sweet, and spicy.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A