I love this soup. I have no idea how other people make homemade soup, but my friend recounted how his wife makes soup with a peking duck bone and I copied her.
When we go to Flushing (Queens, NY), we stop by this peking duck stand for a small snack.
(Grocery shopping in Flushing is also a good excuse to stop for some bubble tea.)
After they carve all that peking duck, they sell the bone. And, surprisingly, the bone is popular!
The soup is unbelievably easy to make.
Chop up your bone so it fits in your pot.
Pour water in the pot — I used approximately 10 cups. Bring it to a boil, then let it simmer for about an hour to get the broth nice and tasty.
After an hour, take the bone out, let it cool for a few minutes so you can handle it, and cut off any excess meat from the bone. Put the meat back in the pot and discard the bone.
Raise the heat to medium/medium-high.
Drop your noodles in your pot. I like to use a handful of these dried udon noodles because they are easy to store and last forever. It’s also easy to tell when they are cooked because they get pretty plump. Stir them around in your pot, cooking it for a few minutes before adding the vegetables.
Add your cleaned and cut veggies. I used bok choy.
Let it simmer for a few more minutes, stirring as necessary.
Scoop it out, grabbing some noodles, veggies and duck for each bowl, and serve.
This soup is great because it requires very little effort and has a ton of flavor.
(We also added a poached egg — Crack an egg into the pot a few minutes before scooping out the soup, careful not to break it. Let it cook for approximately 4-5 minutes in the simmering broth. Carefully scoop it out into your bowl.)