Chinese Roast Duck Noodle Soup

• 1 qt. reduced-sodium chicken broth
• 2 quarter-size coins fresh ginger, smashed
• 2 garlic cloves, smashed
• 2 roasted duck breasts (from takeout), sliced or chopped, with bones and skin
• 8 ounces fresh thick wheat udon noodles
• 1 tablespoon soy sauce
• 2 cups roughly chopped bok choy
• 2 teaspoons Asian (toasted) sesame oil

1. Preheat oven to 350u0b0. In a medium saucepan, simmer broth, ginger, and garlic, covered, 15 minutes to develop flavor.
2. Meanwhile, set duck on a baking sheet and bake until warm. Using a slotted spoon, remove ginger and garlic from broth and discard. Add noodles and soy sauce and let simmer until warmed through, about 5 minutes. Add bok choy and let cook just until wilted, about 2 minutes. Ladle soup into 4 bowls and drizzle each with 1/2 tsp. sesame oil. Set a few pieces of duck on top of each bowl of soup.
3. Note: Nutritional analysis is per serving.

chicken broth, quarter, garlic, duck breasts, thick wheat udon noodles, soy sauce, bok choy, asian

Taken from www.myrecipes.com/recipe/chinese-roast-duck-noodle-soup (may not work)