Roasted Duck Soup with Mushrooms & Eggs

INGREDIENTS

• ½ ounce dried shiitake mushrooms
• 7¼ cups chicken stock or duck stock
• ¼ cup Chinese rice wine, dry sherry, or dry white wine
• 4-inch piece fresh ginger, peeled and sliced
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 cinnamon stick
• 1 star anise
• 1 teaspoon white pepper
• 1 teaspoon salt
• 2 cups shredded roasted duck (preferably dark meat)
• 6 ounces fresh shiitake mushrooms, sliced
• 6 ounces dried ramen noodles (flavoring envelope discarded, if included)
• 4 scallions, sliced diagonally into 1-inch pieces
• 4 eggs
• chili oil, to garnish

1. Soak the mushrooms in hot water for 30 minutes. Drain, reserving the liquid, and slice.
2. Combine the stock, wine, mushroom soaking liquid, ginger, vinegar, soy sauce, sesame oil, cinnamon stick, star anise, pepper, and salt in a large saucepan. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Strain the stock and discard the ginger slices. Return the stock, star anise, and cinnamon stick to the pan. Bring back to a simmer and add the duck meat, the reserved soaked dried mushrooms, and the fresh mushrooms. Simmer for an additional 20 minutes, or until the mushrooms are tender. Remove the cinnamon stick and star anise, increase the heat, and bring the soup to a boil.
3. Add the noodles and cook, breaking them up with a spoon as needed, for about 3 minutes, or until tender. Stir in the scallions.
4. To cook the eggs, fill a medium saucepan halfway with water and bring to a boil over high heat. Reduce the heat to low and carefully crack the eggs into the water. Cook for 4 minutes.
5. Ladle the soup into warm bowls and top each with an egg. Garnish with a few drops of chili oil and serve immediately.

SERVES: 4
PREP TIME: 10 MINS, PLUS SOAKING
COOK TIME: 50 MINS