Roast Duck Wonton Noodle Soup
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.
Serves
4
Prep time
15 mins
Cooking time
25 mins
Ingredients
For the 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. Tip: If you have the duck carcass, add it while simmering for extra richness, then remove.
- 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.
Ingredients
For the 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. Tip: If you have the duck carcass, add it while simmering for extra richness, then remove.
- 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.
Helpful Tips
Storage
- Fridge: Broth, duck, noodles, and vegetables keep separately for up to 3 days. Cook wontons fresh before serving.
- Freezer: The broth freezes well for up to 2 months. Wontons can be frozen uncooked and added straight to simmering water.
Substitutions
- Noodles: Egg noodles, rice noodles, or even udon all work.
- Veggies: Use bok choy, gai lan, or spinach
- Mushrooms: Shiitake or oyster mushrooms bring a meatier texture.
- Wontons: Any filling — pork & prawn, chicken, or vegetable.
Serving Suggestions
Watch How to Make It
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