How do I store and reheat leftover Duck Noodle Soup?

To keep the texture and flavor of Duck Noodle Soup intact, it’s best to store the components separately. Place the broth in an airtight container, the cooked noodles in another, and any toppings or meat in a third container. Store them in the refrigerator for up to 3 days. When reheating, warm the broth gently on the stove until simmering. Briefly dip the noodles in hot water to loosen them up, then combine everything in a bowl and garnish as desired. This method keeps the soup tasting fresh and prevents the noodles from soaking up too much broth while stored.

What type of noodles should I use in Duck Noodle Soup?

There are many noodle options that pair well with Duck Noodle Soup , and the best choice depends on the style you’re aiming for. Thin egg noodles are often used in Chinese-style preparations, while rice noodles are more common in Thai and Vietnamese versions. Fresh noodles tend to absorb broth flavors better and provide a more authentic texture, but dried noodles work well too. Just make sure to cook the noodles separately and rinse them before adding to the bowl to prevent them from becoming too soft.

Can I make Duck Noodle Soup without bones?

Yes, you can make Duck Noodle Soup without using bones, although the depth of flavor may not be quite as rich. If you're working with boneless duck breast or thigh, consider boosting the flavor of your broth with additional ingredients like soy sauce, miso paste, or bouillon. You can also simmer mushrooms, onions, or aromatics like garlic and ginger to create a more complex broth. While bones contribute natural collagen and richness, boneless versions can still be very satisfying with the right enhancements.

What is the best duck to use for Duck Noodle Soup?

The best duck to use for Duck Noodle Soup is Cantonese-style roast duck. It’s already seasoned with soy sauce, five-spice powder, and other aromatics that give the soup its distinctive rich flavor. If Cantonese roast duck isn’t available, you can use fresh duck and season it yourself before roasting or simmering. The key is to use duck with the skin and some fat intact, as these components add depth to the broth. Some people also use leftover duck from previous meals, which works well if you simmer it long enough to extract flavor.

Duck Noodle Soup: The Most Delicious Comfort Bowl You’ll Ever Try (2025)

Description

A rich and comforting Asian-style Duck Noodle Soup featuring Cantonese roast duck, napa cabbage, and aromatic broth served over fresh noodles.

Ingredients

Scale

12 ounces Cantonese roast duck (on the bone)
4 cups water
1 teaspoon chicken bouillon paste (or 1 tablespoon light soy sauce, optional)
8 ounces napa cabbage (about 4 large leaves)
3/4 teaspoon salt (or 1/2 tsp salt plus 1/4 tsp MSG)
1/4 teaspoon sesame oil
1/8 teaspoon white pepper
8 ounces fresh noodles (or 4 ounces dried)
2 tablespoons chopped cilantro

Instructions

Set aside 4-6 meaty pieces of roast duck for topping. Place the remaining duck in a medium pot with water and bouillon paste or soy sauce. Bring to a boil.
Once boiling, cover and simmer for 20 minutes.
Trim and slice the napa cabbage into 3/4-inch strips.
Boil water in a separate pot for the noodles and cook according to package instructions. Drain and set aside.
If you reserved duck pieces, reheat them in a 325°F oven for 8-10 minutes and keep warm.
After the soup has simmered, add napa cabbage, salt, sesame oil, and white pepper. Simmer uncovered for 5 minutes until cabbage is tender.
Divide cooked noodles between 2 bowls. Ladle the broth and duck pieces into each bowl.
Top with the reserved roasted duck pieces and garnish with cilantro. Serve hot.

Notes

If using frozen duck, use the whole duck for the broth and skip the bouillon.
Fresh noodles yield the best texture, but dried noodles are a good substitute.
Adjust seasoning to taste; you can add fish sauce or vinegar for extra depth.
Store broth, noodles, and toppings separately for the best leftovers.

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 3g
Sodium: 950mg
Fat: 26g
Saturated Fat: 7g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 28g
Cholesterol: 95mg

Keywords: Duck Noodle Soup, Asian Noodle Soup, Thai Duck Soup, Cantonese Noodles, Comfort Food, Brothy Noodle Bowl