Indulge in the Rich Flavors of Healthy Homemade Duck Soup with Soba Noodles and Vegetables
Experience this comforting and nourishing soba noodles duck soup. With each comforting slurp, revel in the harmonious balance of textures and flavors. From the tender duck meat to the delicate soba noodles and crisp corn and Brussel sprouts, each mouthful offers a hearty and delightful slurp. Moreover, this culinary experience nourishes the body and soul, leaving a lasting impression of warmth and satisfaction.
To begin, the process of creating this healthy and delicious soba noddles duck soup start with using skinless duck legs. What’s more the duck skin is easy to remove and can be rendered into a healthy duck fat for cooking other delightful foods. Subsequently a simple seasoning of kosher salt and freshly ground black pepper saturates the duck legs. Further, the delicious duck legs are seared in extra virgin olive oil in a stock pot. This process creates an additional layer of flavor in the soba noodles duck soup. Therefore don’t skip it.
Additionally, the lightly browned duck legs simmers in a fragrant herbs and spices using just water. Moreover, to create an even more delicious umami flavor dried porcini mushrooms joins the flavor profile. What’s more, the duck legs simmers for two hours to allow them to become fork tender and the broth develops an incredibly delicious umami taste.
Lastly, the soba noodles duck soup continues with straining the delicious umami flavored broth and reserving the duck legs which are shredded before adding them back into the soup. Specifically, the soup takes shape with healthy Japanese soba noodles, fresh corn and Brussels sprouts. Moreover, for the finishing touch white miso paste joins the party, resulting in the delicious and healthy soup.
More Healthy Soup Recipes
Love this soba noodles duck soup, then try our super easy and healthy Tomato Broth Soup Style recipe. Better yet, our outrageously delicious roasted carrots tomato soup is worth being on the weekly menu. And if you are craving more duck recipes, try this melt in your mouth Braised Duck Legs.
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Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Soba Noodles and Duck Soup
Equipment
- 1 4 quart stock pot We love the All Clad Fusiontec
Ingredients
For the Duck Soup Base
- 2 whole duck legs skin and fat removed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoon extra virgin olive oil
- 6 cup cold water
- 5-6 sprigs fresh thyme leaves
- 2 -3 small sprigs fresh parsley stems with a few leaves
- 1 small red onion peeled and chopped
- 3 – 4 cloves garlic peeled and smashed
- 3 -4 dried porcini mushrooms
- 1 tablespoon fresh ginger peeled and chopped
- 1 teaspoon black peppercorns
For the Noodles and Vegetables
- 3 – 4 ounces dried Japanese soba noodles
- 1/2 pound brussel sprouts washed, trimmed and thinly sliced
- 2 small fresh corn shucked (about 2 cups
- 1/4 cup white miso paste
Instructions
Make the Duck Soup Base
- Add the duck legs to a shallow plate. Season the duck legs with salt and freshly ground pepper2 whole duck legs, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
- Heat a stock pot over medium flame. Add the olive oil.2 tablespoon extra virgin olive oil
- Sear the seasoned duck legs on both sides. 2 to 3 minutes per sides.2 whole duck legs
- Turn the flame to low. Carefully pour in the cold water. Add in the thyme, parsley, onion, garlic, porcini mushrooms, ginger and peppercorns. Bring to a boil over medium low heat. Simmer for 2 hours until the duck legs are pull apart fork tender.6 cup cold water, 5-6 sprigs fresh thyme leaves, 2 -3 small sprigs fresh parsley stems with a few leaves, 1 small red onion, 3 – 4 cloves garlic, 3 -4 dried porcini mushrooms, 1 tablespoon fresh ginger, 1 teaspoon black peppercorns
- Remove the duck from the liquid. Strain the liquid into a large heat proof pyrex or bowl.
- Remove about 1 cup of the duck stock into a bowl. Add in the miso paste. Whisk or stir until diluted.1/4 cup white miso paste
- Return the remaining duck stock to the stock pot and bring to a gently boil over medium low heat.
- Add in the soba noodles and the corn into the pot and cook 4 to 5 minutes3 – 4 ounces dried Japanese soba noodles, 2 small fresh corn
- In the meantime, when the duck is cool enough to handle shred it and discard the bones.
- Add in the shredded duck, Brussel sprouts and the diluted miso paste. Turn off the stove and let the Brussel sprouts wilt – about 2 minutes.1/2 pound brussel sprouts, 1/4 cup white miso paste
- Serve hot and garnish with scallions or chives. Enjoy.
Nutrition
