- 1 qt. reduced-sodium chicken broth
- 2 quarter-size coins fresh ginger, smashed
- 2 garlic cloves, smashed
- 2 roasted duck breasts (from takeout), sliced or chopped, with bones and skin
- 8 ounces fresh thick wheat udon noodles
- 1 tablespoon soy sauce
- 2 cups roughly chopped bok choy
- 2 teaspoons Asian (toasted) sesame oil
- calories 382
- caloriesfromfat 24 %
- protein 30 g
- fat 10 g
- satfat 2.1 g
- carbohydrate 41 g
- fiber 3.8 g
- sodium 771 mg
- cholesterol 82 mg
How to Make It
Preheat oven to 350°. In a medium saucepan, simmer broth, ginger, and garlic, covered, 15 minutes to develop flavor.
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 until warmed through, about 5 minutes. Add bok choy and let cook just until wilted, about 2 minutes. Ladle soup into 4 bowls and drizzle each with 1/2 tsp. sesame oil. Set a few pieces of duck on top of each bowl of soup.
Note: Nutritional analysis is per serving.