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Steamy Bowl of Noodles with Poached Duck Egg, Scallions, and Mushrooms

Despite its hearty appearance, this tangle of tastes is surprisingly light on the palate. Store-bought buckwheat noodles may be substituted for fresh in this recipe.

Source: Martha Stewart Living, April 2008
Servings

Ingredients

FOR THE STOCK

FOR THE NOODLES

FOR THE SOUP

Directions

Cook's Notes

It is easier to remove the fat from stock that has been chilled in the refrigerator.

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