Cantonese / Chinese Restaurant Soup Recipe
Stew Duck Soup
Stew duck soup uses roast or stewed duck bones and meat to make a savory broth with vegetables, noodles, or rice.
Recipe at a glance
| Purpose | High-frequency Chinese restaurant menu dish |
| Cuisine or format | Cantonese / Chinese Restaurant Soup |
| Menu variation rule | Protein may be adjusted without creating a separate recipe family. |
Ingredients
- 1 roast duck carcass or 1 lb duck pieces
- 6 cups water or stock
- 2 slices ginger
- 2 scallions
- Napa cabbage or greens
- White pepper
- Salt or soy sauce
- Optional noodles or rice
Method
- Simmer duck bones or pieces with ginger and scallions.
- Skim the broth as needed.
- Add cabbage or greens.
- Season with salt, soy sauce, and white pepper.
- Add noodles or rice if desired.
- Serve hot.
Variations and substitutions
- For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.