Asian fusion soup

Préparation 15min
Préparation 2
Préparation 5min
verrine betterave carpaccio BD-min

Ingrédients :

  • 400g shredded confit duck
  • 100g cooked julienne vegetables
  • 4 x 200g packets Japanese Udon noodles  
  • 1 litre of unsalted chicken stock (fresh or cube)
  • 500 ml water
  • Low-salt soy sauce (20 ml)
  • 3 spring onions cut into julienne strips 
  • Fresh coriander leaves washed and chopped (30g)
  • Sesame oil

Préparation :

  • Cook the Udon noodles in a large pan of unsalted boiling water, according to the instructions on the packet.
  • Run under cold water and drain.
  • At the same time, pour the chicken stock cube or fresh chicken stock into a large pan and bring to the boil.
  • Add the divided shredded confit duck and soy sauce, and bring to the boil again while stirring.
  • Taste and check seasoning.
  • To serve, divide the noodles into four bowls and pour on the very hot soup.
  • Garnish with julienne vegetables, spring onions and coriander.
  • Drizzle a little sesame oil into each bowl.
Bon appétit !

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