Light and Delicious Japanese Duck Noodle Soup

Name: Light and Delicious Japanese Duck Noodle Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Duck leg; 200ml Japanese Sake; Some Duck soup; 2 horses Chinese cabbage; Some Shiitake Mushrooms; 1 small handful Enoki mushroom; 20g Soba noodles; Some Red chili; 2 pcs star anise

by Sleeping sheep

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The duck meat with skin is still fat, and the stew is just right. When the stew is done, remove the oil, skin, bone, and tendons, and the rest is just light duck soup.
Simmer with the duck stock and simmer for an hour and a half, and serve with shiitake mushrooms and enoki mushrooms. Adding a bite of soba is just to make it look like, we are still for soup.
Don't give too much salt, this dish is just to eat lightly. Like many Japanese dishes, eat slowly and taste slowly. After eating, you will be satisfied with everything. "

Ingredients

1 Duck Leg
200ml Japanese Sake
Some Duck Soup
2 horses Chinese Cabbage
Some Shiitake Mushrooms
1 small handful Enoki Mushroom
20g Soba Noodles
Some Red Chili
2 pcs Star Anise

Light and Delicious Japanese Duck Noodle Soup

1. Soak the mushrooms in advance. Reduce the oil in the pan, sprinkle the duck legs with salt, and fry until golden.
Pour into Sake, the fire burns until almost all the wine is released.

Light and Delicious Japanese Duck Noodle Soup recipe

2. Pour the duck soup until the duck legs are almost covered. Add star anise. Cover and simmer for an hour and a half.

3. After the stew is done, wait until the duck meat is slightly cool, peel off the skin, bone, and tendons, leaving only the meat, and cut into slices less than 1 cm.

4. Bring the cabbage to a plate in boiling water.

5. The soba noodles are cooked and served. Duck meat is served on a plate.

6. Remove the oil and sieve the stewed duck soup into a small pot, bring to a boil with the mushrooms, and simmer for a while until the mushrooms are cooked.

7. Just place the enoki mushrooms in the pot and blanch them. Put all the ingredients on a plate, top with hot soup, add some red peppers, and you're done.

Tips:
The sharp-eyed cook must see that I am using duck breast. I really can’t buy duck legs and it’s not easy to run into duck breasts last time. Duck legs are better for this. The thigh is more suitable for stewing, and the breast is more suitable for roasting with the skin.