Duck and Bellflower Root Soup recipe - ingredients, nutrition and when to eat it
Duck and bellflower root soup is a fragrant, deeply flavored soup made by slowly simmering duck with bellflower root.
Duck and bellflower root soup is a fragrant, deeply flavored soup made by slowly simmering duck with bellflower root. The slightly bitter bellflower root pairs well with tender duck, making this a satisfying meal or a comforting dinner on a cold day.
Soups & stews · 55 minutes to cook
Nutrition (per 826.5g serving): 477.7 kcal · protein 28.7g · carbohydrate 16.4g · fat 33g · sodium 1413.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Massage the bellflower root with salt and rinse it several times to mellow its bitterness.
Tips: Stir-frying the duck first adds a nutty aroma to the broth.
Tips: Garlic chives lose their aroma if simmered too long, so add them at the end.
Tips: If the broth is too strong, add a little water and adjust the seasoning at the end.
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Ingredients (1 serving)
- Duck — 150 g
- Bellflower root — 50 g
- Garlic chives — 30 g
- Onion — 50 g
- Green onion — 15 g
- Garlic — 3 pc
- Ginger — 5 g
- Korean chili flakes — 1 tsp
- Soy sauce — 2 tsp
- Salt — 0.3 tsp
- Sesame oil — 1 tsp
- Water — 2.5 cup