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2 Luv-a-Duck Peking Duck Breasts
6 cups dashi stock (or vegetable, chicken, Duck stock)
20g dried seaweed
½ a packet of soba noodles, cook as per packet instructions
1 tbsp. light miso paste
150g of silken tofu, cubed
1 bunch of spring onions, finely chopped
Place the stock in a large pot and bring to the boil.
Place a ladle full of the hot dashi stock into a bowl and add the miso paste. Stir to dissolve the paste and then reduce the heat and return back to the pot. Add the seaweed to the stock and cook for 1 minute before turning off.