Duck Noodle Soup (4)

This is from Sophie Grigson’s ” Meat Course”.

Duck Noodle Soup (4)
Print Recipe
Duck Noodle Soup (4)
Print Recipe
  1. Skim or blot as much fat as you can from the surface of the stock.
  2. 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.
  3. Add the carrot and simmer for 2 minutes.
  4. Add the chilli, spring onion and noodles and simmer for about three minutes until the noodles are cooked.
  5. Stir in the duck and the beancurd. Heat through for a minute then taste and adjust seasonings. Serve in deep bowls.
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