Hot and sour vegetarian duck broth with noodles
Thy out this cool, veggie spin on a classic duck noodle soup
Published:
Recipe courtesy of Linda McCartney – you can find out more here.
Method
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Step 1
Cook the udon noodles according to the instructions, refresh with cold water and reserve.
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Step 2
Put the veg stock in pan and bring to a simmer, add the other broth ingredients and gently simmer for ten minutes, adding more chilli and vinegar to suit your taste.
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Step 3
Next add the harder vegetables, the baby corn, carrots and water chestnuts, cook for a few minutes then add the Shredded Hoisin Duck, spring onions and pak choi and finish with the lime juice and the coriander, keeping a little for garnish. Simmer for a minute and remove from the heat.
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Step 4
Warm the udon noodles a little by pouring a recently boiled kettle of water over them and then drain, divide between four warmed bowls, pour the soup over and garnish with coriander.
