Duck Soup with Napa Cabbage
Soups • Chinese
Description
Duck soup with Napa cabbage
Ingredients
- Chicken bones 0 lbs
- Shimeji mushrooms 5 oz
- Ginger 0 oz
- Scallions 0 oz
- Napa Cabbage 20 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
If you have a leftover duck carcass after cooking the duck (in any form, it doesn't matter), chop the carcass with a heavy cleaver, cover it with two liters of water, add a piece of ginger, bring to a boil, and simmer for half an hour, skimming off any foam.
Step 2
Slice the shiitake mushrooms (if using dried mushrooms, soak them in warm water for half an hour) and add them to the broth.
Step 3
Chop the Chinese cabbage into thin strips and add it ten minutes after the mushrooms. Bring to a boil, cook for three minutes, then add finely chopped green onions, season with salt and pepper to taste, and remove from heat.
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