Take the broccoli and get the roses lose so you can cook the stem in the broth. Put the broccoli roses aside in a small bowl till we start preparing the vegetables for the soup filling.
Put the big soup pan on the stove and pour at least 3.5 l of water in there, it will cook down a lot and lose some of the liquid. Add then the broccoli stem to the water and start on highest heat to bring the water to boil.
Take all the stock blocks in a small bowl and mix them so you get more of a powder, add this mixture then to the soup pan once the water is boiling. Stir well with a big spoon. Let this cook on high heat for 10 minutes.After 10 minutes reduce to low heat so the soup only simmers quietly on the stove.
Add this point we add the soy sauce, fish sauce, sesame oil and the pinch of shrimp paste. This is purely for the taste, you need to dose it careful and if you are not a fan of it leave it away.
Clean the sugar snaps if needed, wash them and put a sieve into the soup pan. Let the sugar snaps simmer for 2-3 minutes in there, then throw them into the ice water till they stop cooking further,add them then to a separate bowl and set aside.
Repeat the same with the broccoli roses. Let them simmer in the soup for around 5 minutes, then in the ice water and put aside in a separate bowl again till further use.
Cut the Shiitake in smaller bits, not too small or too thin and let them simmer for around 5 minutes in the sieve in the soup as well. Important is here, that when you take them out you need to hurry putting them into theice water and then directly out as they otherwise soak up too much water. Evtl. take some kitchen paper to dry them
Repeat this procedure with the Tauge, simmer them for max. 2 minutes, ice bath and set aside.
Cut the spring onions, these are not getting cooked so just set aside in a small bowl.
Take the broccoli stem out of the water and put aside, we don't really have any use anymore for this in this recipe.
Take the red pepper and slice it open with 4 cuts so the green head keeps it still together, add this to the soup and let it simmer in there.
Dry the duck breast with some kitchen paper and make 4-5 cuts into the skin without reaching the meat.Spice them from both sides, I always use a mix of sea salt, black pepper, a pinch of 5 Spices and a pinch of Szechuan pepper.
Bake the breast first on the skin side for 2-3 minutes, then turn and let them bake on the meat side for around 10 minutes, then again for 2-3 minutes on the skin to get crispy. After that take them out of the pan and just let them rest till we need them.
Boil some water in a separate small pan for the noodles, add a pinch of salt and bring the water to boil. Add then the noodles and cook according to the instructions.I always buy mine at the Amazing Oriental, they have a big variety of straight and curly noodles from made from different bases.Once cooked strain them and splash some ice cold water over so the boiling stops, set aside for a moment.