Duck Soba Noodle Soup (Kamo Nanban)

Interactive experience

Products and recipes

Serves 2

Recipe

Serves 2 · Cook 40m

Ingredients

Main Ingredients

• 270g Hakubaku Organic Soba Noodles
• 10 spring onion stalks
• 2 duck breasts

Soup Ingredients

• 1 sheet dry kombu seaweed (10cm x 10cm square sheet)
• 1400ml water
• 4 dried shiitake mushrooms
• 100ml soy sauce
• 120ml Obento Mirin
• 40ml Obento Cooking Sake
• 50g bonito flakes

Method

1. In a cold fry pan, place in duck breast skin side down and cook on medium-high heat until skin is golden brown. Flip the duck breast and pan fry on other side for 2 mins.
2. Once ready, wrap each duck breast with aluminium foil for a few mins
3. Prepare Hakubaku Organic Soba Noodles as according to the pack instructions.
4. Cut the white section of the spring onions to 5cm length batons and gently char using a grill or torch. Julienne the green parts of the spring onions and place in an ice bath til it curls.
5. To make base dashi stock — Soak kombu, water and shiitake mushrooms in a bowl overnight refigerated.After soaking, pour base stock into saucepan and remove the seaweed and mushrooms from the pot. Add in the dashi, soy sauce, mirin, cooking sake and bonito flakes and bring to boil. Take off heat and leave for 15 minutes, then remove the bonito flakes.
6. Once ready, slice the duck breasts.
7. Divide noodles into bowls, and pour over hot soup and place sliced duck breast on top. Garnish with charred spring onions and spring onion curls.