Duck soup with Chinese cabbage
6 servings
40 minutes
Duck soup with Beijing cabbage is a fragrant and rich dish of Chinese cuisine that harmoniously combines the tenderness of duck meat, the spiciness of ginger, and the earthy flavor of shiitake mushrooms. This soup has deep roots in traditional Chinese cooking, where duck broth is valued for its nourishment and richness. Light yet crispy strips of Beijing cabbage add freshness, while green onions finish the composition with a hint of sharpness. This soup warms, satisfies, and is perfect for a family lunch or dinner. With its rich flavor profile, it can serve as a standalone dish or accompany the main course. An ideal choice for those who appreciate a balance of richness and freshness in food.
1
If you have a duck carcass left after cooking duck, chop it with a heavy cleaver, pour in two liters of water, add a piece of ginger, bring to a boil, and simmer for half an hour, skimming off the foam.
- Duck bones: 1 kg
- Ginger: 50 g
2
Slice shiitake mushrooms (if using dried mushrooms, soak them in warm water for half an hour) and add to the broth.
- Shiitake mushrooms: 100 g
3
Chop the Beijing cabbage into thin noodles and add it ten minutes after the mushrooms. Bring to a boil, cook for three minutes, add finely chopped green onions, season with salt and pepper if needed, and remove from heat.
- Chinese cabbage: 500 g
- Green onions: 50 g
- Salt: to taste
- Ground black pepper: to taste