Duck Soup, Chinese Style

From Jeff Smith, the Frugal Gourmet. Sounds like a nice recipe when you have duck leftovers.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 2  quarts  chicken stock
• 6  dried Chinese mushrooms
• 1  pinch white pepper (to taste)
• 1  cup  chinese greens, bok choy or 1  cup napa cabbage
•  bones from one roast duck
• 3  green onions, chopped
• 1  teaspoon  sesame oil
• 1  cup cooked duck, cut julienne
• 1  ounce cellophane noodle
•  salt, to taste

• garnish

• 1  large egg, raw
• 1  tablespoon cilantro, chopped

Directions

1. Soak the dried mushrooms in 1 cup warm water for about 1/2 hour.
2. Bring the chicken stock to a simmer and add the mushrooms and the water in which they were soaked.
3. Add the pepper, greens and bones.
4. Simmer for 1 hour.
5. Drain the stock and discard all solids except the mushrooms.
6. Cut the mushrooms julienne and return to the stockpot.
7. Add the green onions, sesame oil and cooked duck meat, and taste for salt.
8. Drop the noodles into the pot and simmer until they are just tender, about 5 minutes.
9. Place the soup in a tureen and add the shelled raw egg, whole. It will cook on the way to the table.
10. Add the parsley garnish.
11. Stir the egg into the soup at the table.