Duck Soup With Napa Cabbage

Recipe Ingredients

2 cups	474ml	Chicken or vegetable stock
		= (or canned chicken broth)
3 cups	711ml	Cool water
1		Carcass from roast duck, including neck - cut into 8 pieces
1		Chinese or regular celery, leaves included - trimmed, and
		Coarsely chopped
1		Carrot - coarsely chopped
1/2		Onion (medium)
3		Peeled ginger
5		Black peppercorns
2		Star anise
2 cups	474ml	Sliced napa cabbages
1/2 cup	55g / 1.9oz	Carrot - cut thin strips
3 cups	711ml	Fresh shiitake mushrooms - stems removed, (large)
		And caps thinly sliced
2		Green onions - trimmed, and
		Cut into 2" lengths
1/2		Soft tofu - (abt 7 oz) - drained, and
		Cut into 8 pieces
		Salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

Bring the stock, water, duck carcass, celery, chopped carrot, onion, ginger, peppercorns and star anise to a boil in a large pot. Adjust the heat so the liquid is simmering, cover the pot and simmer for 3 hours. Strain the stock and discard the solids.

Pour the broth back into the pot and bring to a simmer. Add the cabbage, carrot strips and mushrooms. Simmer until the vegetables are tender, 7 to 8 minutes. Add the green onions and tofu. Simmer gently until the tofu is heated through. Season to taste with the salt and black pepper and ladle into warm soup bowls.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Peking Duck - Dinner) - from the TV FOOD NETWORK CANADA

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