Duck Broth With Noodles, Scallions, and Radish

From Barbara Kafka's "Soup: A Way of Life" cookbook. I love this deliciously different, light soup! I make it after roasting a duck, using the carcass to make the broth and leftover meat to make it a bit heartier meal, rather than a starter or light lunch. Serves 4-6 as a starter as made; can serve 2-3 as a light meal, or with the addition of duck meat (a cup or twp of chopped meat), as a more filling meal.

• Ready In: 20 mins
• Serves: 4-6
• Yields: 3 1/2 cups

Ingredients

• 3  medium radishes, very thinly sliced
• 4  cups  duck stock
• 18  scallions, trimmed, cut into 1-inch lengths (3 medium bunches, separate white and green parts)
• 1⁄4 lb  vermicelli or 1⁄4 lb  thin egg noodles, cooked and drained
• 1  teaspoon kosher salt (or to taste)
• 1  teaspoon fresh ground pepper (or to taste)

Directions

1. Blanch radishes in boiling water for 15-20 seconds, then immediately plunge into ice water for an equal amount of time.
2. In a medium saucepan, bring stock to a boil. Stir in the scallion whites (not the green parts). Simmer vigorously for 5 minutes.
3. Reduce heat to medium and add noodles, salt, and pepper. Cook just until noodles are heated through.
4. Just before serving, stir in scallion greens. Divide radish slices among bowls and pour soup over. Serve immediately.