I’ve been cooking a lot at home for the past two months. The number of times I’ve cooked since March in my apartment’s kitchen would exceed the total numbers for the last 4 years combined. Crazy, isn’t it? The ironic is I have a full time cooking job, so technically I cook everyday but not at home. Trust me, if your job is spending more than half a day in a commercial kitchen and cooking your way around thousands of tickets, chances are you no longer want to do anything in your home kitchen any more.

Well, one of the reasons that make me have more time to enjoy myself is because of the so called virus. 2020 is the YEAR, won’t you agree with me? With this Covid-19 virus flying around the globe and cause so much trouble, we all ‘accidentally’ have more time on our hands in the lock down.

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I’ve been wanting to make this Chinese style noodle soup for a long time; and this Covid-19 lock down is just the best timing. Why you might wonder? Because it takes quite a lot of time to finish. But almost everything that takes time will have such an impeccable ending; and this noodle soup is not exceptional. With its sophisticated flavor, you’ll be amazed of how amazing your cooking skill is once you finish eating the whole bowl of Goodness.

In order to achieve this noodle’s flavor profile to the fullest, I suggest you would start making the duck and the broth at least 1 day ahead of your main event. Also, this recipe will be your go-to pick if you ever want to feed the crowd or to eat through the weekend.

The Roasted Duck Recipe can be FOUND HERE. Once you are done the first step of this Duck, you can go ahead gather all ingredients and start making the soup broth. Let it develop more flavors over night at the same time with the duck. Then the next day, you’ll have a wonderful soup that you’ve ever wish for.

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Chinese Style Five Spice Duck Noodle Soup

Please make this soup 24 hours ahead of your serving day. Also, check the above link for the roasted duck recipe.
Prep Time 1 hr
Cook Time 2 hrs
Resting time 1 d
Total Time 1 d 3 hrs
Course Main Course, Soup
Cuisine Asian fusion, Chinese, Vietnamese
Servings 4 people


  • Stockpot
  • Roasting pan
  • Cooking twine or bamboo skewers
  • Sachet or coffee filter


Soup Broth

  • 9 qt water
  • 6 ea shallot peeled
  • 2 bulb garlic peeled
  • 2 lb chicken bones
  • 8 oz fresh shitake, use stems to cook soup save shitake's caps for later
  • 1 oz cilantro stems
  • 5 ea star anise
  • 2 ea cinnamon sticks
  • 2 medium carrot peeled, cut in half
  • 1 tbsp coriander seed
  • 1 tbsp black peppercorn

Seasoning for Broth

  • 1/2 c oyster sauce
  • 1/4 c soy sauce
  • 3 tbsp sugar
  • 3 tbsp seasoning powder or bouillon cubes
  • 1 tbsp salt


  • 1 ea roasted duck check recipe link above
  • egg noodle as needed
  • bok choy as needed
  • choy sum as needed
  • shitake's caps


  • In a stockpot, bring water to boil, then add chicken bones. Simmer the liquid, do not hard boil, and skim any excess if any.
  • Use a sachet or coffee filters to combine cilantro stems & shitake stems; black peppercorn & coriander seed; star anise & cinnamon sticks. By doing this, you'll save a lot of time to take them out when the broth is done cooking.
  • Once the liquid is simmer with the chicken bones inside, add the rest of ingredients (including the ones in sachets). Bring to soft boil and let it simmer for 1.5 hours. By this point, the fragrance from soup stock has released and you can smell them through the entire house.
  • After 1.5 hours, take out the bones and all the infused ingredients out. If you don't put small ingredients in sachets, you must strain the broth in order to have a clear consistency.
  • In a small mixing bowl, combine all seasoning ingredients. Put about 2 cup of the hot soup broth into the bowl, stir well to dissolve all the seasoning. Then pour it in the soup pot. Please handle it carefully to avoid getting burn.
  • Taste the broth and adjust it according to your own taste. If you want more saltiness, add soy sauce first then followed by seasoning powder. If you want less salty, add sugar and a little bit of oyster sauce.
  • In a cooking pan, cook shitake caps by soft boiling them or searing on very low heat with no oil. For the egg noodle, choy sum and bok choy, you can fast boil them right before serving.
  • Assemble: In a big bowl, put in a desired amount of egg noodle, then come roasted duck, shitake, bok choy or choy sum. Ladle soup broth cover the entire noodle bowl. Enjoy!
Keyword Chinese style, Five Spice, Noodle Soup, Roasted duck