House of Asia > Recipes > Duck broth with shiitake mushrooms

Duck broth with shiitake mushrooms

30 min + approx. 2-3 hours of cooking

2 servings

mild

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A deep, aromatic duck leg broth enriched with shiitake mushrooms and fresh vegetables. Served with ramen noodles and snow peas, it's perfect for a warming, flavorful meal.

Pasta Vegetables Chinese Mushrooms 15-30 minutes

Ingredients

Broth

2 duck legs
1 medium parsley
1 medium carrot
the green part of the leek
1 head of garlic 1 chili pepper
3 medium onions, charred over the fire
1 teaspoon Sichuan peppercorns

Ingredients

30 gr Shiitake mushrooms
100 g mushrooms, cleaned and cut into smaller pieces
110 gr Ramen noodles 3 mm
60 ml light soy sauce
45 ml dark soy sauce
100 g sugar snap peas
young pea shoots; for decoration

A method of preparing

Place the duck meat in cold water and bring to a boil. Skim the broth.
Add the remaining broth ingredients and simmer for 2 hours.
Strain the broth into a smaller pot.
Leave the duck and carrots for further use.
Prepare the shiitake mushrooms according to the package directions. Drain and slice them into 4mm-thick strips. Reserve the soaking water for seasoning the broth.
Add Shiitake mushrooms and button mushrooms to the boiling broth.
Cut the duck into strips, the carrot into matchsticks and add to the broth.
Season everything with soy sauce and the mushroom soaking water.
Cook the pasta according to the package directions. Drain and transfer to bowls.
Cut the sugar snap peas lengthwise into thin strips and sprinkle them over the pasta.
Pour portions of the broth into bowls and garnish with young pea shoots.