Duck Noodle Soup

IMG_2670I started the blogging journey as something of a sceptic. If anything it was a creative outlet where I could be disciplined about writing on a regular basis. But somehow I stumbled into an elaborate community of foodies, photographers and writers. I started connecting with interesting people all over the world, each of them generously sharing the simplicity of their daily lives and a little bit of their soul. Whether it’s the best way to cook a turkey, how to grow kale or keep chickens, these modern day pen pals have taught me to celebrate the little things in life, and that food unites us in an ever divided world. Here is my hearty and wholesome Duck Noodle Soup recipe, as part of Soe Thein’s Noodleholics party. A whole troop of talented bloggers have come up with their own special recipes… all in the name of noodles. The links to their recipes are at the end of this post.

Duck Noodle Soup

Ingredients (serves 4)

A big slug of sesame oil 150g leeks, thinly sliced 5 spring onions, chopped 2 heaped cups of shredded roast duck (the meat of 1 roasted Gressingham duck) 500ml chicken or duck stock 200ml boiling water 1 tbsp soy sauce or tamari 1 tbsp shoaxing wine Salt and pepper to taste 200g egg noodles 200g spinach/pak choi 1 red chilli, sliced 2 boiled hen or duck eggs (optional) Hoisin sauce to serve (optional)

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Heat the sesame oil in a large sauce pan over a medium heat, add the the leeks and and most of the spring onions, keeping a little for garnishing at the end. Fry the leeks and spring onions for about 5 minutes, stirring occasionally and making sure they don't brown. add the shredded duck and fry fry for a few minutes. Slowly add the stock, followed by the boiling water and let simmer for 20 minutes or so. Add the soy sauce and shoaxing wine and season with salt and pepper.

Add the egg noodles and let simmer until they're cooked through (about 5 minutes). Remove the soup from the heat and stir through the spinach.

Serve hot with half a boiled egg, the leftover spring onions, sliced chilli and a little hoisin sauce.