I had some leftover duck bones from the duck stew so I use it for salted vegetable soup.
It was frozen so I thawed the duck bone and boiled it for about 5 minutes to get rid of the gamey flavour. Unfortunately, I forgot to buy tomatoes so I used about 5 cherry tomatoes and halved it for the soup.
Usually the flavour of the soup is enhanced by the addition of pickled salted plum but I did not have any in my pantry. So I used the brine from whole jar of fermented mustard green. It is not recommended to do that if you buy commercial ones as you will need to wash the mustard green for hygiene reasons. My homemade fermented mustard green an be eaten as it is and is not salty so I do not wash it.
Most times there is no need to add salt is you use the commercial salted vegetable but mine isn’t salty enough.
Salted Vegetable & Duck Soup
Ingredients
200g Duck bones
5 Red dates
1 portion of mustard green and brine liquid (if homemade)
1 thin slice of ginger
half bulb of garlic
2 medium sized tomato/ 5 small tomato
2 square 5cmX5cm blocks of tofu
salt to taste (usually not required)
Method
1.Cut the fermented mustard green into smaller pieces
2. Boil duck bones, garlic, ginger, fermented mustard green (& brine liquid) and red dates. Reduce it to a simmer for 1 hour to 5 hours.
3. Add in tomatoes and tofu half an hour before serving. Add salt to taste
