How to Make Super Quick Homemade Bok choy and silk tofu soup (with duck meat) 青菜豆腐鸭肉汤 - Logo collection for you

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We hope you got benefit from reading it, now let's go back to bok choy and silk tofu soup (with duck meat) 青菜豆腐鸭肉汤 recipe. You can cook 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 achieve it.

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

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

Instructions 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. Mostly vegetarian dishes with just a touch of meaty accent. The Cantonese roasted duck is stuffed with savory goodness, sealed and then roasted over charcoal, the skin brushed with honey over and over until light, crispy and a golden red brown. Baby Bok Choy works well because its the right size and cooks down sweet, tasty and not too soft in a soup. Duck Soup with Mushrooms and Barleythehouseofyum.com.

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