KEY POINTS:
Serves 4
8 dried shitake mushrooms
Vermicelli
Boiling water
4 cups of dashi (Japanese soup stock)
2 Tbs miso paste
2 duck breasts
Salt
4 small bok choy
1 Put the shitake in a bowl and cover with boiling water, leave for 30 minutes until soft then slice.
2 Put the vermicelli in a large bowl and cover with boiling water, leave for 15 minutes and then drain.
3 Put the dashi in a large saucepan, whisk in the miso paste and bring to a gentle simmer.
4 Heat a pan, season the duck and cook, skin side down, for 5 minutes then turn and cook for another 5 minutes, let rest for a further 5 minutes before slicing.
5 While the duck is resting, slice the bok choy and add to the saucepan of dashi. Let cook for 5 minutes before removing.
6 To serve, put the vermicelli into bowls, top with the bok choy, ladle over the dashi and arrange the slices of duck and shitake on the top.