Duck Bone Soup with Glass Noodles and Bok Choy
A warming Chinese soup featuring tender duck bones, silky glass noodles, and fresh bok choy. The duck bones create a rich, savory broth that's perfectly complemented by the delicate vegetables and springy noodles.
Story
This comforting soup is perfect for cold weather. The duck bones impart deep flavor while keeping the broth light. Glass noodles (also called cellophane or bean thread noodles) add satisfying texture.
Ingredients
duck bones with skin and fat
500g (about 1 lb)
bok choy
4-5 leaves
glass noodles
50g (2 oz)
green onions
3 stalks
vegetable oil
1 tablespoon
salt
to taste
Chinese five-spice powder
1/4 teaspoon
Instructions
1
Prep the vegetables
Bring a pot of water to a boil. Add a pinch of salt and the oil. Drop in the bok choy leaves and blanch for 30 seconds until just bright green. Remove, plunge into cold water to stop cooking, then drain and cut into 2-inch sections.
2
Start the broth
Fill a clean pot with fresh water (about 6 cups). Add the duck bones, skin, and fat. Bring to a rolling boil over high heat, then reduce to a gentle simmer.
3
Season the soup
Add the Chinese five-spice powder and chopped green onions to the pot. Let everything simmer for about 15 minutes to extract maximum flavor from the duck bones.
4
Add noodles and vegetables
Add the glass noodles to the simmering broth. Cook for 3-4 minutes until the noodles turn transparent and soft. Toss in the prepared bok choy and cook for another minute.
5
Finish and serve
Taste and adjust seasoning with salt as needed. Remove from heat and serve hot in deep bowls.
