Chinese Roast Duck Noodle Soup

Chinese Roast Duck Noodle Soup
Photo by Iain Bagwell


  • 1 qt. reduced-sodium chicken broth
  • 2 garlic cloves, smashed
  • 8 ounces fresh thick wheat udon noodles
  • 2 cups roughly chopped bok choy
  • 2 teaspoons Asian (toasted) sesame oil
  • 2 quarter-size coins fresh ginger, smashed
  • 2 roasted duck breasts (from takeout), sliced or chopped, with bones and skin
  • + 1 more ingredients
    • 1 tablespoon soy sauce

1. Preheat oven to 350°. In a medium saucepan, simmer broth, ginger, and garlic, covered, 15 minutes to develop flavor. 2. Meanwhile, set duck on a baking sheet and bake until warm. Using a slotted spoon, remove ginger and garlic from broth and discard. Add noodles and soy sauce and let simmer un...

View full recipe at My Recipes


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