Chinese Duck Soup with Noodles
This Chinese duck soup recipe is sure to impress any guests! With its exotic ingredients of Chinese mushrooms, duck, sesame oil and green onions, not only is this Chinese duck soup recipe full of exciting flavors but it is an authentic taste of China to boot. The Chinese cook very frugally and don’t like to waste anything. They even use overcooked rice in sizzling rice soups.
In this recipe, the duck bones are put to good use as a flavoring for the soup. You can get the cellophane noodles from an Asian store and the rest of the ingredients from any supermarket. Break the egg into a separate bowl before adding it to the soup, so you can pick out any bits of shell you accidentally get in it! You might not, of course, but it pays to be careful. Bits of shell in soup are not exactly pleasant if you find them in the finished soup, especially if you are aiming to impress with this recipe.
So what else do you have in here? As well as the delicious duck, tasty broth and egg, this soup calls for vegetables as well as cellophane noodles. The first thing you need to do is rehydrate the dried mushrooms and that takes about half an hour, so begin that ahead, and while they are soaking you can get the rest of the ingredients ready. The soup is cooked in one pot, and the ingredients all combine in a harmonious way to bring you something not only delicious and well-balanced but typical in terms of authentic Chinese flavor. The next time you have duck, save those bones, because there is a lot more flavor in the bones to be coaxed out, and learning how to make duck soup means you can rustle up a fabulous appetizer whenever you like.
- 6 dried Chinese mushrooms
- 2 quarts chicken stock
- White pepper to taste
- 1 cup julienned, cooked duck meat
- Bones from 1 roast duck
- 3 chopped green onions
- 1 teaspoon sesame oil
- 1 oz cellophane noodles
- 1 cup Chinese cabbage
- Salt, to taste
- 1 large raw egg
- 1 tablespoon chopped Chinese parsley
- Soak the dried mushrooms in a cup of warm water for 30 minutes.
- Bring the stock to a simmer and add the mushrooms and the water you soaked them in.
- Add the cabbage, pepper and duck bones.
- Simmer the soup for an hour.
- Drain the stock and discard all the solids except the mushrooms.
- Julienne-cut the mushrooms and put them back in the stockpot.
- Add the sesame oil, green onions and cooked duck.
- Add salt if necessary.
- Drop the noodles into the stockpot and simmer them for 5 minutes or until tender.
- Place the soup in a tureen and add the shelled egg whole.
- It will cook on the way to the table.
- Garnish with parsley and stir the egg properly into the soup at the table.
This delicious duck soup is Chinese cuisine at its finest. Taking the typical, unusual duck flavor and pairing it with ingredients that showcase its natural beauty, this recipe proves that Chinese cuisine is an art form. Duck meat is naturally rich and delicious, and when you add some Asian seasonings and other flavors, you can make this into the most wonderful soup. Breaking a raw egg into the hot soup is the last step and it will set in the soup as long as it is hot enough. If you want a whole egg in each bowl, use quail eggs which are smaller, and break them into the individual bowls.
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