Seaweed and Roast Duck Soup
A Zhejiang-style soup featuring roasted duck, seaweed, and wood ear mushrooms in a rich, savory broth.
Ingredients
roast duck
1/2
seaweed (torn into small pieces)
5 g
wood ear mushroom (soaked in hot water until reconstituted and cleaned)
5 g
cooked bamboo shoots (sliced)
10 g
scallion segments
to taste
ginger slices
to taste
Shaoxing wine
to taste
fine salt
to taste
MSG
to taste
white pepper powder
to taste
water
to taste
Instructions
1
Step 1
Chop the roast duck into large pieces, soak the wood ear mushroom in hot water until reconstituted and clean it thoroughly, slice the cooked bamboo shoots, and tear the seaweed into small pieces.
2
Step 2
Place the roast duck pieces, wood ear mushroom, bamboo shoot slices, scallion segments, ginger slices, Shaoxing wine, fine salt, and an appropriate amount of water into a clean pot. Bring to a boil, skim off the foam, then simmer over low heat until the roast duck is tender and falling apart. Remove and discard the scallion and ginger, then stir in the seaweed, MSG, and white pepper powder. Serve immediately.
