Japanese duck soup
4 servings
40 minutes
Japanese duck soup is a harmony of flavors born from the depths of traditional Japanese cuisine. The rich umami broth infused with the aromas of seaweed, bonito tuna, and soy sauce forms the base of this dish. Tenderly boiled and thinly sliced duck breast adds richness and softness to the soup. Rice noodles provide texture, while fresh spinach and green onions enliven the flavor. Boiled eggs and tofu cubes make the dish even more nutritious. This soup is not only a gastronomic delight but also a cultural heritage that embodies the philosophy of Japanese cuisine: balance, simplicity, and depth of flavor.
1
Pour water over the seaweed and bring to a boil. Add tuna pâté and cook for 1 minute.
- Kelp (sea kale): 50 g
- Bonito (Atlantic bonito): 5 tablespoon
2
Strain the broth and boil for another 10 minutes. Add soy sauce and wine.
- Soy sauce: 5 tablespoon
- Mirin: 2 tablespoons
3
Add soy paste to the broth and remove from heat.
- Miso paste: 3 tablespoons
4
Boil the duck breast and cut it into pieces. Add to the broth.
- Duck breast: 300 g
5
Boil the noodles separately in salted water. Add to the soup.
- Rice noodles: 200 g
- Salt: to taste
6
Boil the eggs hard. Slice them and add to the soup.
- Chicken egg: 4 pieces
7
Wash and chop the spinach. Add it to the soup.
- Spinach: 100 g
8
Cut the tofu cheese into cubes and add it to the soup.
- Tofu: 50 g
9
Chop the green onion and sprinkle it over the soup.
- Spring onion: 1 bunch
