Soup Peking Soup Recipes

Steps:

• Boil water and soak wood ears and golden needles separately for about 15 minutes.
• Break off hard pieces from wood ears and hard stems from golden needles, if any.
• Cut golden needles in halves and snap the large pieces of wood ears into smaller pieces.
• Wash and drain.
• Mix the corn starch with 1/2 cup cold water.
• Stir until smooth.
• Mix vinegar and pepper.
• Mix vegetable broth and water.
• Add salt and soy sauce.
• Bring to a boil and add wood ears and golden needles.
• Boil 1 minute.
• Add tofu.
• As soup boils, stir in the well-stirred corn starch mixture until it thickens.
• Serve in bowl with vinegar and pepper.
• Garnish with scallions.
• Serve hot.

Steps:

• In saucepan, mix cornstarch with small amount of cold bouillon.
• Add remaining bouillon and other ingredients except eggs. Bring to boil and simmer until clear, stirring occasionally.
• Gradually stir in eggs, season to taste, then serve at once.

Steps:

• For the broth: In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.
• For the duck soup: Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
• To serve: Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.

Steps:

• For the broth:.
• In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.
• For the duck soup:.
• Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
• To serve:.
• Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.