After making Peking duck, the next day I usually make duck soup, using the carcass of the duck, some leftover duck meat, bones, wings, neck, and the giblets.
You can make the duck stock with all the parts of the duck, and afterwards you can add whatever to the soup you want, like meatballs, smoked tofu, vegetables, carrots and bok choy, dried mushrooms, and noodles like udon or soba (just cook according to package instructions),
For this simple soup I made this time, I recommend to use shiitake mushrooms. You can as well use other mushrooms to your taste. The first time I made this soup, I used shiitake, and this time I tried champignon. They were good also, but just don’t boil them for too long.
A delicious and hearty soup, slightly hot and sour, the perfect dish for the weather right now!
Asian-style duck soup with rice vermicelli and mushrooms Recipe
By March 30, 2020Published:
After making Peking duck, the next day I usually make duck soup, using the carcass of the duck, some leftover duck meat, bones, wings, …
- 2 l of water For the duck stock
- Duck carcass with some meat chopped in pieces so they fit in your pot, also wings, neck and giblets, For the duck stock
- 1 big anise star For the duck stock
- 5 pcs cloves For the duck stock
- 10-15 pepper corns For the duck stock
- 3 kaffir lime leaves dry, For the duck stock
- small bunch galangal For the duck stock
- 1 chili pepper For the duck stock
- salt to taste, For the duck stock
- 7-10 shiitake mushrooms For the duck soup
- Rice vermicelli noodles For the duck soup
- duck meat leftover, For the duck soup
- half of lime juice For the duck soup
- 1 tsp sesame oil For the duck soup
- 1 tsp fish sauce For the duck soup
- chili pepper flakes to taste, For the duck soup
- scallions thinly sliced, For the duck soup
- Put the carcass, wings, neck and giblets into a large pot, pour 2 liters of water, and boil. Remove the foam, reduce the heat and simmer for about 1 hour. After, add the spices: star anise, cloves, peppercorns, dry kaffir lime leaves, dried galangal, and chili pepper and salt to taste. Cover and cook for another 30 minutes.
- If you are using shiitake mushrooms, put them in the big cup, and pour boiling water. After 30 minutes, cut into strips.
- Strain the broth, remove the meat from the carcass, put separately on a plate with other leftover duck meat. Throw out the bones.
- Pour the broth back into the pot, then add the mushrooms, lime juice, fish sauce and sesame oil. Boil under a lid over low heat for another 30 minutes.
- Separately cook the rice vermicelli (as indicated on the package). Put the prepared vermicelli in the soup plates, put the slices of duck on top, and pour the prepared hot broth with mushrooms. Decorate with the chopped scallions, chili flakes, and drizzle with some soy sauce if necessary. Serve hot.
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Tags: Asian, Autumn Food, Father's Day, lunch, simple recipe, Spring Food, Summer Food, Winter Food