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Meat, East Asian

Duck soba noodle soup

Duck soba noodle soup is a Japanese noodle soup for 4 people, ready in 40 minutes and rated easy, for €4.60 per person. The dashi, soy sauce and mirin broth gets its flavor from the fat rendered by the seared duck breast. Success depends on cooking the duck skin side down long enough to render its fat, which then flavors the leeks and the broth.

Tonight, a slightly fancy Japanese noodle soup, duck soba, with slices of seared duck breast and melting leeks.

Duck soba noodle soup
Total time
40 min
Difficulty
Easy
Cost per person
€4.60
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Duck soba noodle soup is a change from the usual noodle soup. Duck breast seared skin side down until crispy brings a bold meaty flavor, while melting leeks soften the dashi, soy sauce and mirin broth. The soba noodles, rinsed in cold water, keep a firm bite under the hot broth, for a contrast in textures that stands out from regular pasta dishes.

This is a dish for a slightly special weeknight, or for having people over without spending hours in the kitchen. You can slice the duck ahead while the broth simmers, and everything comes together in minutes once the bowls are assembled. Mon Chou suggests it for cold fall or winter evenings when you want something warm and comforting, but a bit more refined than an ordinary soup.

The ingredients

4 people

Butcher

  • Duck breasts 2

Fruits and vegetables

  • Leeks 2
  • Scallions 3

Pantry

  • Soba noodles 320 g
  • Instant dashi 2 tsp
  • Soy sauceoften in the pantry 6 tbsp
  • Mirin 4 tbsp

Allergens Gluten, Soy, Fish

The step by step recipe

  1. Score the duck skin in a crosshatch pattern and cook skin side down for 6 minutes over medium heat, then 3 minutes on the other side. 10 min

    Start in a cold pan, the fat renders slowly and the skin turns crispy.

  2. Let the duck breasts rest for 5 minutes, then slice them thinly. 5 min

    Resting redistributes the juices, so the meat stays pink and tender.

  3. Sauté the leeks, cut into chunks, in a bit of duck fat, then add 1 liter of water with the dashi, soy sauce and mirin. 8 min

    Save a spoonful of duck fat for the leeks, it's worth it.

  4. Cook the soba noodles in boiling water, then rinse them under cold water and drain. 5 min

    Soba noodles get rinsed in cold water to wash off the starch.

  5. Divide the noodles among the bowls, pour in the hot broth, and top with duck slices and scallions.

    Dip the noodles in the hot broth for 10 seconds before serving, it warms them back up.

Our tips to get it right

  • Pick duck breasts with a good layer of fat, that rendered fat is what gives the broth and leeks their flavor.
  • Taste the broth before serving and adjust the soy sauce or mirin to your liking, instant dashi varies in saltiness between brands.
  • Serve right after assembling the bowls, soba noodles lose their bite if they sit too long in the hot broth.

The variations

  • Swap the duck for seared chicken if you don't have any on hand, the broth stays just as flavorful with the rendered chicken fat.
  • For a vegetarian version, skip the duck and sauté shiitake mushrooms in a little sesame oil to bring umami depth to the broth.
  • To save time, buy duck breast already sliced and ready to pan sear, and make the broth while the soba noodles cook.

What to serve it with

  • Warm salted edamame
  • Japanese green tea
  • Rice vinegar cucumber salad

Storage

Store the broth and noodles separately in sealed containers in the fridge for up to 2 days. Reheat the broth gently and dip the noodles in it for a few seconds before serving. Cooked duck reheats better in a skillet than in the microwave to keep its texture.

Questions about this dish

Can you make the broth ahead of time?

Yes, the broth can be made the day before and gently reheated before serving. The dashi, soy sauce and mirin flavors actually deepen a bit after a night in the fridge.

Can you use a different type of noodle instead of soba?

You can use udon or rice noodles if you don't have soba. The texture will differ, chewier with udon, but the dish still works well.

How do you know when the duck breast is cooked right?

Sear it 6 minutes skin side down and 3 minutes on the other side over medium heat for a pink center. The meat should still be slightly pink after the 5 minute rest.

Does this dish freeze well?

The broth freezes well for up to 2 months in a sealed container. Cooked soba and sliced duck don't freeze as well, it's best to prepare those fresh when serving.

How long does it take to make a duck soba noodle soup?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a duck soba noodle soup?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a duck soba noodle soup cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, fish. Always check the labels of the products you buy.

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