Ingredients with Measurements:
- 4 duck legs
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, peeled and grated
- 2 tbsp miso paste
- 8 cups chicken broth
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 8 oz dried udon noodles
- 2 green onions, thinly sliced
- 1/4 cup cilantro leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Tongs
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the duck legs with salt and pepper.
3. Heat the vegetable oil in a large pot over medium-high heat.
4. Add the duck legs and cook until browned on both sides, about 5 minutes per side.
5. Remove the duck legs from the pot and set aside.
6. Add the onion, garlic, and ginger to the pot and cook until softened, about 5 minutes.
7. Add the miso paste and stir to combine.
8. Pour in the chicken broth, soy sauce, rice vinegar, and sesame oil.
9. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes.
10. Remove the duck legs from the oven and let them cool for a few minutes.
11. Use tongs to remove the meat from the bones and shred it into bite-sized pieces.
12. Strain the soup through a fine-mesh strainer and discard the solids.
13. Cook the udon noodles according to the package instructions.
14. Divide the noodles among four bowls.
15. Ladle the soup over the noodles.
16. Top each bowl with shredded duck meat, green onions, and cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 520
Fat: 22g
Carbohydrates: 50g
Protein: 31g
Sodium: 1,800mg
Substitutions for ingredients:
- Chicken legs can be used instead of duck legs.
- Ramen noodles can be used instead of udon noodles.
- Scallions can be used instead of green onions.
- Parsley can be used instead of cilantro.
Variations:
- Add sliced mushrooms to the soup.
- Use shrimp instead of duck for a seafood version.
- Add a boiled egg to each bowl for a heartier meal.
Tips and tricks:
- To make the soup ahead of time, cook the duck legs and make the soup base, then refrigerate both separately. Reheat the soup and duck legs separately and assemble the dish just before serving.
- To make the duck legs extra crispy, broil them for a few minutes after cooking them in the pot.
Storage instructions:
Store leftover soup and duck meat separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup and duck meat separately in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl and garnish with additional cilantro leaves and sliced green onions.
Garnishes:
Cilantro leaves, sliced green onions
Pairings:
Serve with a side of steamed vegetables or a simple green salad.
Suggested side dishes:
Steamed broccoli, roasted asparagus, green salad
Troubleshooting advice:
- If the soup is too salty, add more water or chicken broth to dilute it.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the duck legs are cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before eating.
Food history:
Miso soup is a traditional Japanese soup made with miso paste and dashi broth. This recipe puts a twist on the classic by adding shredded duck meat and udon noodles.
Flavor profiles:
Savory, umami, slightly sweet, tangy
Serving suggestions:
Serve hot as a main course for lunch or dinner.
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Region: Japanese