Simple Way to Make Favorite Bok choy and silk tofu soup (with duck meat) 青菜豆腐鸭肉汤

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Speedy Bok choy and silk tofu soup (with duck meat) 青菜豆腐鸭肉汤. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Bok choy and silk tofu soup (with duck meat) 青菜豆腐鸭肉汤, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bok choy and silk tofu soup (with duck meat) 青菜豆腐鸭肉汤 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bok choy and silk tofu soup (with duck meat) 青菜豆腐鸭肉汤 is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bok choy and silk tofu soup (with duck meat) 青菜豆腐鸭肉汤 estimated approx 20 mins.

To begin with this particular recipe, we must first prepare a few components. 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 cook that.

Great for days after holiday season or you want really light dinner but with good taste and balanced nutrition, it is my go to recipe.

Ingredients and spices that need to be Make ready to make Bok choy and silk tofu soup (with duck meat) 青菜豆腐鸭肉汤:

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

Steps to make 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.

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