Angelica Duck Vermicelli Soup
Black soup with whole duck legs! The strongest herbal noodles in Taiwan's winter
Description
A nourishing noodle soup where a whole bone-in duck leg and ultra-thin Mianxian (somen) sit in a pitch-black broth simmered with dozens of medicinal spices like Dong Quai (Angelica).
Restaurants serving Angelica Duck Vermicelli Soup
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in duck leg
- Red Mianxian
- Medicinal herbs like Dong Quai
- Rice wine
- Ginger
Instructions
- [Authentic Recipe]
- [Broth] Prepare a spice bag centered on Dong Quai (Angelica: key herb for blood circulation), blended with lovage, cassia, licorice, goji berries, and Rehmannia (herb that turns soup black).
- Boil massive water, the spice bag, plenty of ginger, and rice wine in a large pot until it turns pitch black with a unique sweet-bitter aroma.
- Add bone-in duck legs, simmer on low for over
- hours until tender, season with salt and a little sugar.
- Briefly boil 'Red Mianxian' (steamed and dried brown ultra-thin noodles) in another pot and plate.
- Pour the hot black medicinal soup over the noodles, slam the giant duck leg on top. Garnish with shredded ginger.
Learn more Spice, substitutes, tips
Key spices
Intense medicinal aroma of Dong Quai
Substitutes at Japanese supermarkets
Bone-in chicken leg, Store-bought medicinal soup base
Pairing
Tang Qingcai(Boiled greens with garlic)
Trivia
[Hardcore] A winter night market staple embodying 'food as medicine'. Smells exactly like 'Chinese medicine', but tastes surprisingly sweet, harmonizing brilliantly with duck fat. The ultimate bowl for relieving cold sensitivity.
Eating tips & etiquette
[Unique Eating] First drink the black soup to warm from the inside out, then slurp the ultra-thin mianxian coated in sweet duck fat!
Allergen
Wheat, Chicken (Duck)