How to Cook Duck Soup with Salted Vegetables

I used the duck bones (with a generous amount of meat left on it) from the same duck in my last post, to make duck soup with salted vegetables, a well-loved Chinese homestyle soup that originated from the Fujian province in China.

The duck soup segment begins about halfway through this live video –

Duck Soup with Salted Vegetables (Harm Choy)

INGREDIENTS:

Duck carcass with some meat on it

2 L chicken stock or water

1 pack of medium-firm white tofu, cut in squares

1 – 1½ cups of harm choy (salted mustard leaves)

3 tomatoes, quartered

5 cloves garlic

2 tsps sugar

2 Tbsps chicken powder

METHOD:

1. Simmer duck bones with garlic and chicken stock or water for about 20 minutes.
2. Add all the other ingredients and simmer until flavoursome – about 30 minutes.
3. Adjust seasoning to taste; remove from heat and serve.