- 750 ml (3 cups) chicken stock
- 2 tbsp miso paste
- 2 tbsp tamari
- 250 g udon noodles
- 150 g shiitake mushrooms, sliced
- 200 g broccoli, cut into 2 cm pieces
- ½ roast duck, flesh removed from bone and sliced
- 2 spring onions, thinly sliced
- ½ cup coriander leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring chicken stock to the boil. Mix miso paste and tamari together and add to boiling stock. Allow to cook for 3–4 minutes.
Add noodles, mushrooms and broccoli, cook for 2 minutes.
Add sliced duck and spring onions. Check seasoning, remove from the heat, add coriander leaves and serve immediately.