Chinese Roast Duck Noodle Soup
Most Chinese markets and take-out restaurants sell some form of roast Peking or barbecued duck. It's easy to call ahead and pick it up on the way home. Then just serve it with a flavorful homemade broth and fresh noodles for a soup that will keep your taste buds happy.
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- Calories: 382
- Calories from fat: 24%
- Protein: 30g
- Fat: 10g
- Saturated fat: 2.1g
- Carbohydrate: 41g
- Fiber: 3.8g
- Sodium: 771mg
- Cholesterol: 82mg
- 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
- 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 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.
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