Duck and Noodle Soup

Duck and Noodle Soup
Summary Not available
Total time : 1 hr
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Duck and Noodle Soup

Summary Not available
Total Time1 hr
Course: Main Course
Cuisine: Japanese
Keyword: 30-60 min, Noodles, Soupy
Person: 4
Calories: 525kcal


  • 4 duck leg
  • 1 ginger
  • 1 chilies
  • 50 g ribbon pasta
  • 500 ml Chicken broth
  • 1 large carrot
  • 2 scallions
  • 100 g Sprout
  • 150 g tofu
  • 2 hard-boiled egg
  • 3 tbsp soya sauce


  • Score the skin of the duck breast in a diamond pattern and season with salt and pepper
  • Then lay in a cold skillet, skin side down, and heat
  • Turn over as soon as the fat runs
  • Fry for about 7 minutes, then turn and fry for about a further 7 minutes until crisp
  • Take out and set aside
  • Peel and slice the ginger
  • Wash and deseed the chili
  • Put the ginger and chilli into the broth, cover and simmer for 15 minutes
  • Strain the broth through a sieve
  • Cook the noodles according to the package instructions, drain and refresh in cold water
  • Peel and wash the carrot and cut into thin strips lengthways
  • Using a small cutter, cut shapes (e
  • g
  • crayfish) out of the carrot
  • Wash and trim the scallions and cut into rings at an angle
  • Rinse the bean sprouts in cold water and drain
  • Dice the tofu
  • Shell and slice the egg
  • Cut the duck breast into thin slices
  • Divide the vegetables, tofu, egg and meat between soup bowls, add hot broth and serve at once


No extra notes


Calories: 525kcal | Carbohydrates: 15g | Protein: 58g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 290mg | Sodium: 1449mg | Potassium: 317mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2886IU | Vitamin C: 32mg | Calcium: 109mg | Iron: 6mg

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