Duck miso soup

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. duck prepares lean meat 200g for stir-fry and cuts it to a length of 3 cm and a thickness of 5 mm. Separately use knives and cutting boards for raw meat and other ingredients.
2. Cut onion into bite-sized pieces and finely chop green onion. Pre-dissolve doenjang Korean soybean paste in a ladle of water.
3. Put cooking pot with water and onion and boil, then stir in doenjang Korean soybean paste and reduce to medium-low heat.
4. Add duck and boil for 10–15 minutes. Cook hard Vegetables until chopsticks can easily go through, and add leafy Vegetables starting from stems.
5. Use a food thermometer to check that the center of the meat reaches at least 74°C. Do not judge doneness by time alone.
6. Add green onion and garlic and boil for 2 more minutes. Adjust saltiness by adding a little more water after tasting.

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