With the carcass from the duck I roasted last week, I made an Asian Duck Noodle Soup. I toyed with the idea of doing a “traditional” noodle soup, but I felt that staying with the Asian theme would be a good thing. While at the market (Uwajimaya’s), I bought Soba noodles. I had been unsure of what I wanted to use, and was considering making my own, but then I saw these Soba noodles that looked a lot like the Ramen you see in the cheap soup packages that we ate to get through college. Sadly, my kids love them. Anyway, the Soba that I have had in the past were these super thick, very hearty noodles, that looked nothing like what I bought. I only vaguely remember eating a cold Soba salad with noodles that were like little slippery bits of cardboard. I can’t say that I remember them as delicious.
So I covered the carcass in water, added a whole onion (quartered) and some other veggie bits that I had in the freezer just for making stock, and set it to simmer for a couple of hours. Once it looked like the meat was falling off the bones, I removed it from the heat and allowed it to cool somewhat. I dumped the whole lot into a colander over a pot (see photo) and set to picking through it to get the meat, while discarding the bones and pieces of onion. I put the broth with meat back onto the stove over medium-low heat just to set it to simmer. I added a couple of carrots cut at an angle, a leek (white and light green parts) thinly sliced, and a clove of garlic, minced. Instead of salt and pepper, I added white pepper and soy sauce, to taste. The soy sauce also gave it a richer color. The noodles literally cooked in about 2 minutes. This was a yummy, quick soup and everyone liked it.