How to Make Duck Soup Noodles

The taste of this noodle dish lies entirely in the soup, so to preserve the original flavor of the duck meat, no additional seasonings were added.Duck meat is used without too many seasonings to highlight both the duck and the clear broth.
Ingredients:
Old duck soup 200 milliliters,Duck breast meat 60 grams, green onions 2 stalks, dried noodles 240 grams,fermented bean paste 2 teaspoons, monosodium glutamate 1 teaspoon, salt 1.5 teaspoons.
1. Boil the old duck soup in a pot until it comes to a boil;Season with salt and remove the duck breast meat, slicing it into fine strips;Prepare chopped green onions.
2. Cook the noodles for about 90% done; make sure there is still some firmness left as overly cooked noodles may stick together when handling.
3. Divide the duck soup among three bowls and add monosodium glutamate, fermented bean paste, and green onion (do this simultaneously with step 2);Prepare the noodle bowl base.
4. Transfer the noodles into the bowls;Ensure there is enough soup in each bowl to cover half the noodles, achieving a clear soup effect.This way, the noodles taste better and the soup tastes even richer. The effect is;This makes the noodles taste better and the soup even more delicious.