Slices of rich duck breast cooked with leeks gives this kamo soba body and richness, making it ideal for cold nights. A garnish of grated daikon and yuzu peel add peppery freshness and a hint of floral citrus, tying together a beautiful bowl of noodle soup. The entire dish comes together in about 15 minutes, great for nights when you're craving something complex and filling, but just can't bring yourself to stand for long over the stove.

　　This recipe was excerpted from 'Tokyo Cult Recipes' by Maori Murota. Buy the full book on Amazon. Get more of our favorite Japanese soup recipes →

　　

Ingredients

Serves 4

　　300 g (10½ oz.) duck breast

　　2 leeks (white part)

　　2 tsp. vegetable oil

　　

For the soup

1.2 liters (about 5 cups) dashi, store-bought or homemade

　　5 Tbsp. soy sauce

　　5 Tbsp. mirin

　　

To serve

350–400 g (12–14 oz.) dried soba noodles

　　2-inch length daikon or ½ black radish, peeled and grated

　　4 pieces yuzu zest

　　

Step 1

Cut the duck breast into ¼-inch slices, and the leeks into 1¼-inch lengths. Heat the oil in a saucepan, and add the leeks. Cook, stirring, on a high heat, until the parts in contact with the saucepan are well browned—they don’t need to be cooked through at this stage. Add the slices of duck and cook briefly on both sides. When the meat changes color, add the dashi, soy sauce, and mirin. Bring to the boil, then lower the heat and let the soup simmer for about 3 minutes.

　　

Step 2

Meanwhile, cook the soba noodles according to the instructions on the packet. Drain the noodles and divide them between four large bowls. Pour the soup into each bowl. Arrange slices of duck and leeks on top. Garnish with grated daikon and yuzu zest.

　　Excerpted from Tokyo Cult Recipes by Maori Murota. Copyright © 2016 by Maori Murota. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers. Buy the full book from Amazon.