Chinese Style - Duck Hot and Sour Soup
I wasn't going to bother posting this recipe, as I seem to have lost a lot of enthusiasm for posting in general, these days. However, it was a tasty soup and, I wanted to write up the recipe, so I could add it to my archives.
** Corrected the amount of sambal oelek used (tsp NOT tbsp)
Duck Hot and Sour Soup - makes about 5 cups
4 cups duck stock (use vegetable stock if you're a vegetarian)
2 cups (1/2 pound) bean sprouts, rinsed and drained
1 tbsp dry onion soup mix
1/4 cup regular soy sauce
1/4 cup rice vinegar
1 tbsp dark soy sauce
1 tbsp Chinkiang black rice vinegar
1 1/2 - 2 tsp sambal oelek (ground fresh chili paste)
1/2 cup thinly sliced cooked duck breast (substitute with ~1 cup cubed medium or firm tofu if you're a vegetarian)
6 white mushrooms, thinly sliced
1 egg, lightly beaten with a tsp of cold water
1/4 cup cornstarch dissolved in about 6 tbsp cold water
salt and pepper as needed
Garnish
1 green onion (or chives), thinly sliced
1 tsp Shichimi tōgarashi (7 flavour chili pepper)
In a large soup pot, combine stock, bean sprouts, dry onion soup mix, regular soy sauce, rice vinegar, dark soy sauce, black rice vinegar, 1 1/2 tbsp sambal oelek, sliced duck breast and mushrooms. Bring the mixture to a boil, cover and reduce the heat to medium and simmer for about 5 minutes.
Remove the lid, bring the mixture back to the boil and from a height of about a foot, drizzle in the beaten egg in a stream. Stir gently to mix the egg through the soup. Stir in the cornstarch mixture and boil for one minute.
Taste for seasoning. If needed, add salt and pepper to the soup. You may wish to add additional sambal oelek to the soup (the additional 1/2 tsp listed in the ingredients), as well as more rice vinegar.
Serve garnished with green onion or chives and a shake or two of the togarashi.
** Corrected the amount of sambal oelek used (tsp NOT tbsp)
Duck Hot and Sour Soup - makes about 5 cups
4 cups duck stock (use vegetable stock if you're a vegetarian)
2 cups (1/2 pound) bean sprouts, rinsed and drained
1 tbsp dry onion soup mix
1/4 cup regular soy sauce
1/4 cup rice vinegar
1 tbsp dark soy sauce
1 tbsp Chinkiang black rice vinegar
1 1/2 - 2 tsp sambal oelek (ground fresh chili paste)
1/2 cup thinly sliced cooked duck breast (substitute with ~1 cup cubed medium or firm tofu if you're a vegetarian)
6 white mushrooms, thinly sliced
1 egg, lightly beaten with a tsp of cold water
1/4 cup cornstarch dissolved in about 6 tbsp cold water
salt and pepper as needed
Garnish
1 green onion (or chives), thinly sliced
1 tsp Shichimi tōgarashi (7 flavour chili pepper)
In a large soup pot, combine stock, bean sprouts, dry onion soup mix, regular soy sauce, rice vinegar, dark soy sauce, black rice vinegar, 1 1/2 tbsp sambal oelek, sliced duck breast and mushrooms. Bring the mixture to a boil, cover and reduce the heat to medium and simmer for about 5 minutes.
Remove the lid, bring the mixture back to the boil and from a height of about a foot, drizzle in the beaten egg in a stream. Stir gently to mix the egg through the soup. Stir in the cornstarch mixture and boil for one minute.
Taste for seasoning. If needed, add salt and pepper to the soup. You may wish to add additional sambal oelek to the soup (the additional 1/2 tsp listed in the ingredients), as well as more rice vinegar.
Serve garnished with green onion or chives and a shake or two of the togarashi.