Duck Udon Soup with Miso and Marinated Egg

Name: Duck Udon Soup with Miso and Marinated Egg
Prep time: 6 h
Total time: 6 h
Yield: 4
Ingredients: 25 ml sunflower oil; 50 g carrot; 50 g celeriac; 50 g parsley root; 2 cloves garlic; 20 g ginger; 80 g onion; 5 allspice berries; 10 black peppercorns; 1 bay leaf; 50 g leek; 500 g roasted duck pieces for soup (neck, back, wings, tail); 2.5 l water; 10 g dried shiitake mushrooms; 1 dried kombu seaweed; 1 tbsp Japanese Hon Tsuyu sauce; 1 tbsp mirin rice wine; 1 tbsp rice vinegar; salt; 300 g udon noodles; 4 tbsp truffle oil; duck meat picked from the broth + 1 tbsp miso paste; 1 spring onion; 4 eggs; 50 ml soy sauce; 50 ml mirin rice wine; 150 cloves garlic; 2 tbsp marinated ginger; 2 handfuls of edible pea shoots

Soups

Duck Udon Soup with Miso and Marinated Egg

This hearty noodle soup is inspired by Japanese ramen, but uses udon noodles instead. The duck broth is simmered with carrot, celeriac, parsley root, ginger, shiitake mushrooms and kombu seaweed, then seasoned with Hon Tsuyu sauce, mirin and rice vinegar. The finished soup is served with truffle oil, miso paste, marinated egg, spring onion and pea shoots. The result is a substantial main course that will delight fans of Asian flavours.

Prep: 6 h

Servings: 4

Energy: 178 kcal per serving

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Method

01.

Heat the sunflower oil in a pot and fry the carrot, celeriac and parsley root, cut into pieces. Add the peeled garlic cloves, pieces of ginger and, after a short while, the roughly chopped onion. Seas…

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Duck Udon Soup with Miso and Marinated Egg

Duck Udon Soup with Miso and Marinated Egg

Prep: 6 h

Servings: 4

Energy: 178 kcal per serving

Method

01.

The full method is for members

Ingredients

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