Duck Broth with Noodles, Scallions, and Radish

Preparation info
  • Makes 3½ cups 875 ml ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

A simple and delicious SOUP that is quickly made when the stock is on hand, which it will be if the duck is roasted my way in Roasting. Duck stock is easily made any time a duck has been roasted, no matter what the method.



In a medium saucepan, bring the stock to a boil. Stir in the scallion whites and cook at a lively simmer for 5 minutes. Reduce the heat to medium and stir in the noodles, salt, and pepper.

Just before serving, stir in the scallion greens. Place 3 radish slices in each of six small bowls and pour in the soup.