Summary

Ingredients

• 200 g duck breast
• 1 leek
• 100 g mushrooms (shitake mushrooms)
• 50 g bean sprouts
• 1 piece (s) ginger, the size a walnut
• 800 ml broth (miso broth, alternatively chicken broth)
• 250 g noodles (udon noodles)
• 1 chilli pepper (s)
• soy sauce
• 0.5 ½ bunch coriander

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Instructions

1. Cut the duck breast crosswise on the skin side and fry on both sides for about 8 minutes (start with the skin side). Then wrap in aluminum foil and cook in the oven at 180 ° C for about 20 minutes.
2. Cut the leek into rings, quarter the mushrooms and rinse the sprouts. Finely chop the ginger and chilli pepper and bring to the boil in the broth with approx. 3 tablespoon soy sauce. Then add the leek and cook for about 10 minutes over medium heat. Reduce the heat further and let the mushrooms and sprouts steep for another 5 minutes. Season again with soy sauce.
3. Cook the pasta separately and cut the meat into slices. Arrange pasta and meat on plates or in bowls. Pour the soup over it and decorate with finely chopped coriander.