Duck Soba Noodles with Hot Broth



Preparation info

  • Difficulty


  • Serves:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 15 Minutes
Cooking: 15 Minutes

This is a perfect quick meal for a cold day. The rich broth and grilled spring onions will warm you up and the lemon zest adds a little freshness to this noodle soup.



  • 12 spring onions (scallions), white part only
  • 1.3 litres (45 fl oz) Basic Dashi Stock (or use powdered dashi)
  • 2 duck breasts, about 320 g (11¼ oz), thinly sliced on the diagonal
  • 4 strips of organic, unwaxed lemon zest, each cut into 5 pieces


  • 360 g (12¾ oz) soba noodles
  • ¼ cup (60 ml) soy sauce
  • 2 tablespoons mirin
  • 2 teaspoons light brown sugar
  • shichimi togarashi (store-bought or homemade), to serve


Heat a chargrill pan over high heat and grill the spring onions for about 3–5 minutes, until they have grill marks. Turn them over and cook on the other side. Remove from the pan and set aside.

Heat the dashi in a saucepan over medium–high heat. Add the soy sauce, mirin and sugar and bring to the boil (or use Mentsuyu and water, see Tip).

Add the duck slices to the broth and cook for about 2–3 minutes, until cooked through.

Meanwhile, cook the soba noodles according to the packet instructions, then drain and divide among four bowls.

Pour the broth over the noodles. Arrange the duck and spring onions on top, then add the lemon zest and sprinkle with shichimi togarashi.