• 4 slices smoked ham
  • 1 chinese cabbage
  • 4 cups duck stock
  • 1 tbsp sesame seed
  • pinch chopped garlic
  • 1 tbsp soy sauce
  • 1/2 tsp white wine vinegar
  • salt & pepper
  • 1 egg yolk, beaten


Cut the ham into small, even-sized cubes. Cut the chinese cabbage into small pieces and simmer briskly for 10 minutes in the duck stock. Stir in the sesame seeds, garlic, ham, soy sauce, vinegar, salt and pepper to taste. Cook for 10 minutes over a gentle heat. using a teaspoon, drizzle the beaten egg yolk into the soup. Serve immediately.

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Peking Soup