Christine caught Milo’s cold so I took the rest of the duck broth, added lemongrass, garlic, cubed tofu, and wakame and let it simmer while I cooked the soba. Once done, I drained the noodles into bowls and blanched some shredded kale in the noodle water (saves on dishwasing time) for about a minute. Then pour soup into bowls with noodles, top with kale, and add lots of hot sauce to beat the germs.
This is I think the 6th time we’ve eaten of this duck in one form or another, and only goes to show that the frugal peasant style of reusing and conserving coupled with the great ingredients is the best possible way to eat.