Recipe of Homemade Bok choy and silk tofu soup (with duck meat) 青菜豆腐鸭肉汤

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, bok choy and silk tofu soup (with duck meat) 青菜豆腐鸭肉汤. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Tofu Mushroom Soup l Tofu and Shiitake Mushroom Soup l Comfort Food. This savoury, sour soup tastes great with the tender duck meat. The salty flavours from the preserved mustard greens are imparted to the duck during the cooking process. 《番茄酸菜豆腐汤 Tomato Pickled Cabbage Tofu Soup》咸酸开胃，简单、营养、能宽中益气、消腹胀、促进食欲的家常素汤! Recipe for a bok choy (bok choi) fish head tofu soup.

Bok choy and silk tofu soup (with duck meat) 青菜豆腐鸭肉汤 is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Bok choy and silk tofu soup (with duck meat) 青菜豆腐鸭肉汤 is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have bok choy and silk tofu soup (with duck meat) 青菜豆腐鸭肉汤 using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Bok choy and silk tofu soup (with duck meat) 青菜豆腐鸭肉汤:

1. Take 5 cups duck broth (diluted from 2 cups)
2. Make ready 2 organic bok choy
3. Take half pack silk tofu
4. Prepare 1 cup dried vermicelli (mung bean)
5. Make ready 6 dried shrimps
6. Get 1 duck breast (optional)
7. Get 1 Tsp pickled chilli (optional)

But we never drink tofu soup. This variation includes baby bok choy, scallions, and tofu, but you can experiment and use whatever greens you have on hand. Serve with rice on the Dashi is the traditional stock used in miso soup; it is prepared using tuna flakes, kombu, and water, and you can find it in liquid and dried forms at Asian. It's said that Vegetable and Tofu Soup was a dish Emperor Qianlong would eat during his travel to south of the Yangtze River every time.

Steps to make Bok choy and silk tofu soup (with duck meat) 青菜豆腐鸭肉汤:

1. Rehydrate mung bean vermicelli in warm water. Separate each leaf from the middle stem and wash thoroughly with running water.
2. Cut book choy into half inch length and set aside. Open a pack of silk tofu, cut out half pack. Hold your hand on one half of pack, pad upside down on the chopping board to release half tofu from the plastic package. Slice tofu into one inch cubes.
3. Heat up duck broth in a medium soup pot. Gently transfer silk tofu into the pot. Add dried shrimps and sliced mushroom. Cook on high heat. once bring it to a boil, continue for 5 minutes
4. Add vermicelli and stem part of bok choy and cook for another 3 minutes
5. Finally add leafy part of bok choy and cook for about 30sec. Season the soup with fish sauce or sea salt
6. Drizzle with a few drops of toasted sesame oil. For spicy kick, I prefer to add a table spoon of homemade pickled red chilli. This is no meat version.
7. Roasted duck can be added in the last five minutes before serving for someone really want a little bit meat.

Serve with rice on the Dashi is the traditional stock used in miso soup; it is prepared using tuna flakes, kombu, and water, and you can find it in liquid and dried forms at Asian. It's said that Vegetable and Tofu Soup was a dish Emperor Qianlong would eat during his travel to south of the Yangtze River every time. They were impressed by a visit to a local family with cooking class organized by us, and had a really happy time there together with the hostess. Fish Fillet with silk tofu & Pickled Sour Vegetable Soup 酸菜豆花鱼片汤. Baby bok choy with black mushroom 冬菇菜心.

So that’s going to wrap this up with this special food bok choy and silk tofu soup (with duck meat) 青菜豆腐鸭肉汤 recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!