Salted Vegetable Duck Soup Recipes

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SALTED VEGETABLE DUCK SOUP



Salted Vegetable Duck Soup image

As with most dishes in Teochew, a city in the eastern province of China, the key to making the best Salted Vegetable Duck Soup lies in the freshness and quality of the ingredients, as well as to cater enough time for simmering. This ensures that the duck meat falls off the bone! Fun fact -This soup is known to boost one's appetite because of its salty savoury taste.

Provided by Asian Food Network

Categories     Chinese Food Recipes | Learn To Cook Chinese Food

Yield Serves 6 people

Number Of Ingredients 8

1 duck (washed, cleaned & chopped into serving pieces)
600 g salted mustard green
4 tomatoes (cut into wedges)
4 slices tamarind skin (washed)
sour plums in brine
two 2 cm ginger (bruised)
3 L water
coriander for garnishing

Steps:

  • Soak salted vegetables. Cut salted vegetables into chunks and soak in water for about 20mins. Taste to see if it is too salty. If it is, soak a little longer. Drain salted vegetables. Set aside.
  • Blanch duck. In a pot of boiling water, blanch duck chunks into boiling water for 3 mins, then wash the duck again with fresh water and remove any visible blood clots.
  • Boil soup. Bring 3L of water to boil in a pot. Once boiling, add in the duck, tamarind skin and ginger and boil over medium heat for 0.5hr. Turn heat into medium low, then add the salted vegetable, tomatoes and sour plumand boil for another 30 min or until the duck is soft but not disintegrated. Serve when hot.

SALTED VEGETABLE TOFU SOUP



Salted Vegetable Tofu Soup image

Provided by Yvonne Oh

Categories     Slow Simmer Soup

Time 1h40m

Yield 4

Number Of Ingredients 8

200 g salted vegetables
300 g spare ribs or pork bones
1 large tomato - cut into wedges
½ a carrot - peeled and cut diagonally
1 block of soft tofu - cubed
20 g ginger - peeled and gently bruised
¾ tsp white peppercorns (optional for heat) - roughly crushed
6 cups water

Steps:

  • Soak the salted vegetables for 10 minutes. After 10 minutes, tear a small piece and taste. If you find it too salty, soak for another 5 minutes. Do not oversoak or it will turn tasteless. Then tear or cut the salted vegetables into pieces.
  • Parboil spare ribs in a small pot of boiling water to remove impurities.
  • Place all ingredients except tofu into a soup pot. Bring to a boil over high heat. Then lower heat and gently simmer for about 1½ hours. When the soup is almost ready, add the tofu. Serve hot.

TEOCHEW SALTED VEGETABLE AND DUCK SOUP



TEOCHEW salted vegetable and duck soup image

not set

Provided by memoriezz

Categories     Soups, Stews and Chili

Time 30m

Yield 8

Number Of Ingredients 11

1/2 duck cut into 4 cm
300 grams pork soft ribs
250 grams salted mustard greens rinsed and cut into 3 cm pieces
20 grams dried chinese mushrooms soaked to soften, stems discarded
20 grams ginger peeled and sliced
1 tablespoon white peppercorn
2.5 litres Water
sugar to taste
2 large tomatoes cut into wedges
1 block silken bean curd cut into cubes
40 grams chinese celery cut into short lengths

Steps:

  • 1. Boil a large pot of water and blanch duck and pork ribs for 10 minutes. Refresh in a basin of cold water. Drain. 2. Place blanched meats in a stockpot. Add salted mustard greens, mushrooms, ginger, peppercorns, and 2 litres water.Bring to the boil, then lower heat, simmer for 1 1/2 hours. 3. Taste and adjust with a touch of sugar if needed. 4. Add tomatoes and celery. Cook briefly and serve.

Nutrition Facts : Calories 337 calories, Fat 31.4167 g, Carbohydrate 3.55335 g, Cholesterol 60.23 mg, Fiber 0.858500021696091 g, Protein 9.734225 g, SaturatedFat 10.53809 g, ServingSize 1 1 Serving (128g), Sodium 53.011875 mg, Sugar 2.69484997830391 g, TransFat 1.931265 g

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