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How to Make Delicious Duck Soup in under 30 minutes!

June 3, 2023 By Eleanor Hoh Leave a Comment

How to Make Delicious Duck Soup in under 30 Minutes is the answer for a Friday night dinner! All made in one pot. If you’re not familiar with my Wok Star approach to cooking yet, I don’t use recipes or measuring, so this One Dish Delicious Duck Soup is a perfect example of that approach. Once you get this process down, you can use any protein or vegetables to make this one pot soup dinner!

**Steps for One Dish Delicious Duck Soup in under 30 minutes!**

Here’s a simple process…

Use whatever vegetables you have!

Start with your favorite stock. I use Costco Kirkland Signature Chicken Stock or Trader Joe’s Miso Ginger Broth.

Season soup…
Dash of San-J tamari, sprinkle of medium drinking sherry and white pepper and squirt of lime or lemon juice.

Add vegetables…One type of vegetables at a time.

Daikon takes most time, it gives a wonderful, sweet flavor.

Mustard greens. I was so annoyed, I overcooked them cause so focused on taking photos & videos! See how color is not bright green. I should have scooped out all the vegetables and put in soup bowls.

Enoki mushrooms & shredded ginger. Fresh ginger is readily available, cheap and is one of two main ingredients I use in most of my cooking. The other is garlic. You don’t need to peel it, just wash and slice thin, then shred. A thumb size is all you need, it can be quite “spicy”, otherwise.

For health benefits of ginger, check what functional doctor, Dr. Josh Axe says about the wonders of ginger!

Last, halve ready cooked duck legs and add to soup and warm through on low heat. Don’t overcook to prevent them getting tough and dry. Add in white sliced scallions.

Add duck to vegetables and reheat soup so it’s piping hot and pour over everything. Garnish with chopped green part of scallion. Done!

Best served with kimchi, this is radish kimchi by Angry Booch I get from Legion Park Farmer’s Market in Upper Eastside Miami or order online.

ENJOY! Do you have a similar one pot soup dinner you like to make? Share with us.

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**Delicious Duck Soup in under 30 Minutes!**

Nearly Homemade Duck Noodle Soup in under 30 minutes

February 4, 2020 By Eleanor Hoh Leave a Comment

While you were all watching Super Bowl, I made this delicious Nearly Homemade Duck Noodle Soup in under 30 minutes! The Yu Choy and mushrooms I got from that new Chinese market, IFresh in North Miami were so good. And roast duck from King Palace.

Quick and easy! Try it for weeknight especially when it’s a little chilly and breezy. Yes, Miami has had a little spell. I even have this through summer, in my house, we can have soup noodles ANY DAY.

I love the process of making it. It’s very soothing. Then seeing it come together with bright crunchy vegetables and squishy mushrooms.

Often, I’ll use different vegetables for variety on another night, see bottom photo.

I don’t even know why I eat this dish out since it’s so easy especially when you have access to a Chinese restaurant or market that prepares Roast Duck or meats.

Keep Rice Noodles in your pantry so you can whip this up in no time. Here’s how…

1. Start by cooking rice noodles: add boiling water to rice noodles in pot and just cover with lid without stove turned on. Yes, it doesn’t need heat, they “cook” really fast. Check it after only 5-7 minutes, do a taste test for doneness. Just put lid on if you want it softer.

I was in a hurry and overdid it by boiling, oops. Big mistake. They got quite starchy, so I rinsed in colander in cold water to stop from cooking and added few dashes of Sesame oil to prevent from sticking. This is how you treat noodles.

2. Whilst noodles are “cooking.” Chop scallions, cilantro and shred ginger.

3. Using same pot, make soup starting with Kirkland chicken stock, seasonings you already have in your KIT – San-J tamari, sherry, white pepper plus small dollop of Huy Fong chili garlic sauce and Red Boat Fish Sauce. Throw in ginger. Adjust savory, spiciness to your liking!

Seasonings from your KIT. Tamari, Sherry, Pepper. Add chili & fish sauce. — Seasonings from your KIT. San-J Tamari, Sherry, Pepper. Add Huy Fong chili sauce & fish sauce.

4. Add duck pieces to soup to give flavor and warm through. Set in bowl.

5. Blanche Yu Choy and mushrooms in soup.

6. Boil hot water and warm up rice noodles in colander and add to bowl.

7. Boil soup to rolling boil. Pour soup over everything and garnish with chopped scallions, cilantro. Boom, done!

ENJOY!

Use different vegetables like loofah melon — Use different vegetables like Loofah melon on another night.

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Easy, Healthy Lunches to Bring To Work!

August 30, 2015 By Eleanor Hoh Leave a Comment

Don’t sweat over lunch ideas for work, here’s one easy and healthy way to stretch ground organic beef that will last you a few days!
You can ‘stretch’ it by adding a few chopped veggies which will bulk it up and at the same time add flavor, color and texture to the ground beef. Change it up with different veggies or what you find in your fridge and have a nice surprise!
You’ll notice I didn’t add garlic or ginger in this dish! You can if you want, I didn’t because I didn’t want hubby to be breathing it down his students!
A wok is a perfect shape to cook batches of food! However, please don’t overload it because it will lower the heat and your food will become soupy instead of crispy crunchy.
Here’s the game plan…
1. Chop all your veggies and leave on chopping board. For this dish, I had onions, zucchini and tomatoes.
2. Heat the wok till hot, add 3 swirls of oil, add your veggies and near the end of stir fry, sprinkle San-J tamari and a little medium drinking Sherry. Transfer to glass container.
3. If there’s caramelization from tamari, use a wet paper towel and wipe clean before you start cooking the meat.
4. Heat the wok till hot again, add oil, add ground beef. Spread out the beef like a big burger! When golden brown on one side, flip over and use your spatula to break up as much as you can! Sprinkle tamari, Sherry, white pepper, cornstarch and a few teaspoons of chili sauce to give it some oomph!
This is my lazy way of cooking meat, you’ll get much better results if you marinade the meat using the same seasonings prior to stir frying! This is how I usually show it in my cooking class. However, since we are Wok Stars, we don’t follow rules!
I made this stir fry after dinner and it took about 15 minutes! So worth it because you won’t have to worry about what to bring to work for a few days!
Share what lunch ideas work for you or let me know what would help you with more lunch ideas?

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