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Main Dish Miso Duck Soup with bok choy

  • Preparation : 30 minutes
  • Cooking : 30 minutes
  • Portions : 4-6
soupe miso


  • 2 Brome Lake duck breasts
  • 1.5 litres (6 cups) duck or chicken stock
  • 45 ml (3 tbsp) miso paste
  • 15 ml (1 tbsp) soy sauce
  • 15 ml (1 tbsp) rice vinegar
  • 15 ml (1 tbsp) garlic chili sauce
  • 10 ml (2 tsp) toasted sesame oil
  • 30 ml (2 tbsp) water
  • Salt and pepper
  • Chinese five spice powder
  • 30 ml (2 tsp) duck fat or grapeseed oil
  • 375 ml (1½ cups) sliced shiitake mushrooms
  • 500 ml (2 cups) broccoli florets
  • 150 g. Chinese noodles of your choice
  • ½ - 398 ml can of bamboo shoots, drained
  • 6 baby bok choy, washed and separated into leaves
  • Green onions, sliced


  1. Pour the stock in a medium pot and heat over medium-low heat, covered.

  2. In the meantime, dissolve the miso paste in a small bowl with the soy sauce, chili garlic sauce, sesame oil and water. Heat for a few seconds in the microwave oven to facilitate the process. Set aside.

  3. Remove the skin from the duck breasts. Cut the breasts lengthwise into slices. Season to taste with salt, pepper and the Chinese five spice powder.

  4. Heat the duck fat in a large saucepan over medium-high heat. When it is hot, cook the mushrooms in the fat for 2 minutes, stirring. Add the duck slices and brown for 2 minutes. Remove the pan from the element and set aside.

  5. Add the broccoli florets, Chinese noodles and bamboo shoots to the gently simmering stock and simmer for 2 minutes. Add the bok choy and simmer 1 minute. Add the mushrooms, duck and half the miso sauce mixture. Mix well and remove the pot from the element. Serve immediately in large bowls and garnish with the green onions and remaining miso sauce mixture.

Recipe developed by Nicolas Vallée, professional chef

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