Looking for a comforting bowl that’s rich, hearty, and full of flavour? This Roast Duck Wonton Noodle Soup combines tender slices of roast duck, wontons, and silky noodles in a fragrant, umami-packed broth. Finished with fresh greens and mushrooms, it’s perfect for when you want something warming.
Roast Duck Wonton Noodle Soup
4
servings15
minutes30
minutesIngredients
- Broth Base:
1.5 L chicken stock (homemade or good quality store-bought)
2 cups water
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp sesame oil
2 tsp rice vinegar (or to taste)
1 thumb-size knob ginger, sliced
3 garlic cloves, lightly crushed
4 spring onion whites, roughly chopped
Salt, to taste
Black pepper (or white pepper, if you have it), to taste
- Add-ins:
1 whole roast duck, meat sliced
200 g enoki mushrooms, trimmed
2 bunches choi sum or bok choy, halved
20–24 store-bought wontons (fresh or frozen)
300 g fresh egg noodles (or dried, cooked according to pack)
- To Serve:
Spring onion greens, thinly sliced
Fresh red chilli, thinly sliced (optional)
Directions
- In a large pot, combine chicken stock, water, soy sauce, oyster sauce, Shaoxing wine, sesame oil, rice vinegar, ginger, garlic, and spring onion whites. Simmer gently for 20 minutes. Season with white pepper and salt.
- In a separate pot of gently boiling water, cook wontons per pack instructions — 3–4 minutes fresh, 6–7 minutes frozen. Drain and drizzle with a little sesame oil to stop sticking.
- Bring another pot of salted water to the boil. Cook noodles until just tender (timing depends on type). Drain well.
- Add enoki mushrooms and choi sum to the simmering broth and cook 2–3 minutes until just tender.
- Divide noodles, duck slices, and wontons between serving bowls. Ladle over the hot broth with mushrooms and greens. Garnish with spring onion greens and fresh chilli.
