Savory Chinese Duck Soup
Indulge in a hearty and flavorful Savory Chinese Duck Soup that combines the rich essence of tender duck with aromatic spices and fresh greens. This delightful soup is perfect for family gatherings or a cozy night in. With a blend of authentic ingredients and a simple preparation process, each spoonful warms the heart and is sure to impress your guests. The addition of cellophane noodles and the unique texture of cooked eggs drop make this dish a truly special experience.
N/A
Servings
48
Calories
12
Ingredients
Ingredients
Chicken stock
2 quarts (heated to a simmer)
Dried Chinese mushrooms
6 (soaked in 1 cup warm water)
White pepper
1 pinch (to taste)
Chinese greens (bok choy or napa cabbage)
1 cup (chopped)
Roast duck bones
Bones from 1 (used for flavor)
Green onions
3 (chopped)
Sesame oil
1 teaspoon (for seasoning)
Cooked duck
1 cup (cut into julienne pieces)
Cellophane noodle
1 ounce (added to soup)
Salt
to taste (for seasoning)
Large egg
1 (raw, added whole)
Cilantro
1 tablespoon (chopped for garnish)
Instructions
1
Start by soaking the dried Chinese mushrooms in 1 cup of warm water for about 30 minutes until they are plump and tender.
2
In a large pot, bring 2 quarts of chicken stock to a gentle simmer. Add the soaked mushrooms along with the soaking water, ensuring you include all the flavor.
3
Stir in a pinch of white pepper to taste, then gradually incorporate the chopped greens (bok choy or napa cabbage) and the bones from the roast duck.
4
Allow the mixture to simmer together for 1 hour, letting the flavors meld beautifully.
5
Once simmered, carefully drain the stock, setting aside the flavorful liquid while discarding all solids except the soaked mushrooms.
6
Slice the mushrooms into julienne strips and return them to the stockpot.
7
Add the chopped green onions, sesame oil, and julienned cooked duck into the pot. Adjust salt to taste.
8
Introduce the cellophane noodles, allowing them to simmer for approximately 5 minutes until they reach a tender consistency.
9
Serve the soup in a large tureen or bowls, and gently place the raw egg into the hot soup just before serving. This will allow the egg to cook slightly as it travels to the table.
10
Finish by garnishing with freshly chopped cilantro and encourage guests to stir their egg into the soup for a delightful texture and flavor enhancement.
Nutrition Information
1.9g
Fat
4.4g
Carbs
3.1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of Savory Chinese Duck Soup?
The soup features a rich essence of tender duck combined with aromatic spices, chicken stock, sesame oil, and fresh Chinese greens.
How many calories are in a serving of this duck soup?
Each serving contains approximately 48 calories.
What are the nutritional facts regarding fat and protein?
The soup contains 1.9g of fat and 3.1g of protein per serving.
What is the carbohydrate and fiber content?
The soup has 4.4g of carbohydrates, while the fiber content is not specified.
How do I prepare the dried Chinese mushrooms?
Soak 6 dried Chinese mushrooms in 1 cup of warm water for about 30 minutes until they become plump and tender.
Should I keep the mushroom soaking water?
Yes, you should add the soaking water to the chicken stock to ensure all the flavor is included in the soup.
What type of stock is used for the base?
The recipe calls for 2 quarts of chicken stock heated to a gentle simmer.
What kind of greens can be used in this recipe?
You can use 1 cup of chopped Chinese greens, specifically bok choy or napa cabbage.
Why are roast duck bones added to the soup?
The bones from one roast duck are added during the simmering process to provide deep, authentic flavor to the stock.
How long should the stock simmer with the bones and greens?
The mixture should simmer for 1 hour to allow the flavors to meld beautifully.
What should I do with the solids after simmering the stock?
Drain the stock and discard all solids except for the soaked mushrooms, which will be returned to the pot.
How are the mushrooms prepared before returning them to the pot?
The soaked mushrooms should be sliced into julienne strips.
What ingredients are added after the stock is drained?
Add chopped green onions, sesame oil, and julienned cooked duck to the strained liquid.
How should the cooked duck be cut?
The 1 cup of cooked duck should be cut into julienne pieces.
When do I add the cellophane noodles?
Add 1 ounce of cellophane noodles toward the end and simmer for approximately 5 minutes until tender.
How is the egg incorporated into the soup?
Place one whole raw egg into the hot soup just before serving so it can cook slightly from the residual heat.
What is the recommended garnish?
Garnish the soup with 1 tablespoon of freshly chopped cilantro.
How should guests eat the egg in the soup?
Guests should be encouraged to stir their egg into the soup to enhance the texture and flavor.
What kind of pepper is recommended for seasoning?
A pinch of white pepper is used to taste.
Is this soup considered a healthy recipe?
Yes, it is tagged as a healthy recipe and a warm, comforting dish.
What are the common tags for this recipe?
Common tags include duck, soup, chinese cuisine, comfort food, hearty soup, and asian flavors.
How much sesame oil is needed?
The recipe uses 1 teaspoon of sesame oil for seasoning.
Can I adjust the salt level in this soup?
Yes, salt is added at the end of the process and should be adjusted to your personal taste.
How many green onions are required?
The recipe calls for 3 chopped green onions.
What is the total number of ingredients used?
There are 12 ingredients in total for this Savory Chinese Duck Soup.
What is the best way to serve this soup?
It is best served in a large tureen or individual bowls while piping hot.
Is this dish suitable for special occasions?
Yes, the description notes it is perfect for family gatherings or a cozy night in.
What provides the unique texture in this soup?
The combination of cellophane noodles and the cooked egg drop creates a unique and special texture.
How much water is used for soaking the mushrooms?
1 cup of warm water is used to soak the 6 dried Chinese mushrooms.
Is the duck used in the soup already cooked?
Yes, the recipe requires both the bones from a roast duck for the stock and 1 cup of julienned cooked duck meat for the final soup.