Rice Noodle Duck Soup - Testing

Ingredients (for ~4 servings):

1 tbsp olive oil

1 onion (6oz/170g) diced

2 cloves garlic, minced

2 stalks celery, diced

2 carrots (6oz) diced

1 cup mushrooms (2.5oz/70g) sliced

1 small potato or parsnip, diced

5 cups duck broth

1 bay leaf + 1 sprig thyme

Salt & pepper to taste

2 cups greens (spinach, kale, bok choy)

Optional: 1 tbsp soy sauce / tamari

3-5oz rice vermicelli

1. Heat oil in a large pot. Sauté onion, garlic, celery, carrot until softened.
2. Add mushrooms and cook 2 more minutes.
3. Add diced potato/parsnip, then pour in duck broth. Add bay leaf and thyme.
4. Bring to simmer, cook until root vegetables are tender (10–15 min).
5. Remove bay leaf & thyme stem. Stir in greens; cook until wilted (1–2 min).
6. Add soy sauce (if using), salt & pepper to taste.
7. If using noodles or rice, place in bowls and ladle soup over. For dry rice vermicelli leave to rehydrate for a few minutes and eat in one go, as they do not keep well.