This is from Sophie Grigson’s ” Meat Course”.
Skim or blot as much fat as you can from the surface of the stock.
Put the stock into a pan with the soy sauce, rice wine, vinegar, sugar, star anise, clove, cinnamon and ginger. Bring gently to the boil.
Add the carrot and simmer for 2 minutes.
Add the chilli, spring onion and noodles and simmer for about three minutes until the noodles are cooked.
Stir in the duck and the beancurd. Heat through for a minute then taste and adjust seasonings. Serve in deep bowls.