EggSoft or hard boil the eggs (depending on your preference). Once cooked, cool this in an ice bath and peel the eggs. Place it in a container and add the soy sauce and rice vinegar. Add some water until the eggs are submerged in the marinade. Leave in the fridge for a minimum of 3-4 hours to marinate. The longer the eggs are left to marinate, the more of the flavour it will retain.
NoodlesBoil the noodles according to the time indicated on the packaging. Rinse through with cold water and drain. Set aside.
SpinachBlanch the spinach leaves in a large pot of hot water with a pinch of salt. Once wilted, remove from the heat and cool it down under cold running water to halt the cooking process.Squeeze out excess liquid to avoid it from becoming soggy. Set aside.
In a large pot, add the ginger, soy sauce, chopped spring onions, chicken stock, and rice vinegar.
Bring to a simmer and leave this on a low heat for at least 30 minutes. You may leave this for up until 1 hour. The longer it is left to simmer, the more the flavours will infuse.
Pre-heat the oven to 200°C.
Sprinkle a pinch of salt on the skin of the duck breasts. Set aside for 10 minutes and pat dry with a paper towel to rmeove the excess moisture.
Place the duck breasts in a tray and into the oven for approximately 20 minutes, or until cooked. Remove from the oven and rest for 15 minutes. Slice the duck breast fillets and set aside.
In a large bowl, add the noodles.
Pour the hot broth over.
Add the duck breast, egg (cut in half for better presentation), sweetcorn, sesame seeds and dried seaweed.
Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and are only rough estimations.