Duck Broth With Noodles, Scallions, and Radish

• 3 medium radishes, very thinly sliced
• 4 cups duck stock
• 18 scallions, trimmed, cut into 1-inch lengths (3 medium bunches, separate white and green parts)
• 14 lb vermicelli or 14 lb thin egg noodles, cooked and drained
• 1 teaspoon kosher salt (or to taste)
• 1 teaspoon fresh ground pepper (or to taste)

1. Blanch radishes in boiling water for 15-20 seconds, then immediately plunge into ice water for an equal amount of time.
2. In a medium saucepan, bring stock to a boil.
3. Stir in the scallion whites (not the green parts).
4. Simmer vigorously for 5 minutes.
5. Reduce heat to medium and add noodles, salt, and pepper.
6. Cook just until noodles are heated through.
7. Just before serving, stir in scallion greens.
8. Divide radish slices among bowls and pour soup over.
9. Serve immediately.

duck stock, scallions, vermicelli, kosher salt, fresh ground pepper

Taken from www.food.com/recipe/duck-broth-with-noodles-scallions-and-radish-341993 (may not work)