• 4servings
  • 382calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B6
MineralsSelenium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 qt. reduced-sodium chicken broth

  2. 2 quarter-size coins fresh ginger, smashed

  3. 2 garlic cloves, smashed

  4. 2 roasted duck breasts (from takeout), sliced or chopped, with bones and skin

  5. 8 ounces fresh thick wheat udon noodles

  6. 1 tablespoon soy sauce

  7. 2 cups roughly chopped bok choy

  8. 2 teaspoons Asian (toasted) sesame oil

Instructions Jump to Ingredients ↑

  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.

  3. Note: Nutritional analysis is per serving.


Send feedback