Duck Soup with Napa Cabbage

Soups | Chinese cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Duck soup with Napa cabbage

Ingredients

Chicken bones - 2 lbs
Shimeji mushrooms - 3.5 oz
Ginger - 1.8 oz
Scallions - 1.8 oz
Napa Cabbage - 17.6 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.