Recipe: Preserved Vegetable (Kiam Chai) Duck Soup with Tofu

We had roast duck on the fifth day of CNY, hence we had some leftover roast duck / bones which I saved up to make this dish - preserved vegetable duck soup with tofu. Some roast duck places serve this as a side dish.

Had this delicious roast duck :P

An easy dish to make - simply boil the duck bones with the preserved vegetable (kiam chai), along with some onion and tomatoes. I like making this in advance so the flavours of the soup can develop. Add silken tofu before serving.  An appetizing, delicious soup... a great accompaniment to a Chinese meal. The next time you have roast duck, save the bones and make this!

Preserved Vegetable Duck Soup with Tofu
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 45 minutes
Serves 4

Ingredients
Roast duck bones, about 300g
150g salted preserved vegetable
750ml water
5 cherry tomatoes
1 onion, peeled and quartered
3 thin slices old ginger
A pinch of salt
1/2 piece silken tofu, cut into cubes




1. Rinse the preserved vegetable under tap water, then cut into thin slices.

2. Place duck and water in a pot, and bring to the boil. Once boiling, reduce to low heat and add the onion, cherry tomatoes, ginger and preserved vegetable. Simmer for at least 30 minutes, and then set aside for flavours to develop. It is best to make the soup a few hours in advance.

3. Before serving, bring the soup to the boil again, then simmer for 10 minutes. Add the tofu and simmer for a further minute. Season with salt, if necessary.

4. Serve hot and garnish with spring onions or chives (optional).

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