Old Duck Vermicelli Soup

Name: Old Duck Vermicelli Soup
Total time: 90 min
Yield: 4 servings
Cuisine: Jiangsu-Zhejiang
Ingredients: bone-in duck legs and neck (about 800 g total); dried cellophane noodles (mung bean starch); dried tofu skin (yuba), cut into thin strips; white pepper

老鸭粉丝汤 · lǎo yā fěn sī tāng

家庭快手版 · Home version: Authentic Nanjing street version scaled down: duck leg + neck for gelatinous richness, soaked vermicelli for springy bite, and just enough white pepper to warm—not burn.

At my aunt’s tiny stall near Confucius Temple in Nanjing, she’d start this soup at dawn using 3-year-old ducks from Gaochun. Her secret? A 10-minute ‘rest’ after straining—‘let the broth remember the duck’s soul before meeting noodles.’

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More tofu recipes →More noodle dishes →Quick & Easy Comfort Food

Ingredients

bone-in duck legs and neck (about 800 g total)带骨鸭腿与鸭脖（共约800克）🛒 local800 g
dried cellophane noodles (mung bean starch)干粉丝（绿豆淀粉）🏮 asian120 g
dried tofu skin (yuba), cut into thin strips干豆腐皮（千张），切细丝🏮 asian50 g
white pepper白胡椒🛒 local2 g

bone-in duck legs and neck (about 800 g total): Duck neck adds collagen; substitute extra duck legs if neck unavailable.

dried cellophane noodles (mung bean starch): Soak in room-temp water 20 min until pliable but firm—not mushy.

dried tofu skin (yuba), cut into thin strips: Find in refrigerated or dried section; soak 10 min in warm water, then squeeze dry.

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Instructions

1Rinse duck pieces thoroughly. Place in large pot with 2 L cold water. Bring to rapid boil over high heat, then drain and rinse again under cold running water.
三洗一焯去腥膻
🔍 Look for High heat 5 分钟 · 5 minutes
Visual: 最后冲洗水流清亮；鸭皮呈哑光洁净状。Water runs clear after final rinse; duck skin appears matte and clean.
You know it's right when: 沸腾时水面剧烈持续翻滚。Boil breaks surface with violent, continuous bubbling.
2Return duck to clean pot with fresh 2 L water, 20 g ginger slices, and 3 scallion whites. Bring to simmer, skim foam, then cover and simmer on low for 75 minutes.
长时慢炖出胶质
🔍 Look for Low heat 75 分钟 · 75 minutes
Visual: 汤色渐呈浅琥珀；表面偶有缓泡。Broth develops light amber hue; surface shows occasional slow bubble.
You know it's right when: 蒸汽匀稳上升，无声爆溅。Vapor rises in steady, quiet stream—no spluttering.
3Strain broth through fine-mesh sieve into large bowl. Let rest uncovered for 10 minutes—this allows fat to rise and flavors to settle.
静置是汤清味醇关键
🔍 Look for 10 分钟 · 10 minutes
Visual: 汤面浮起薄金层；下方汤体晶莹剔透。Thin golden layer forms on surface; broth underneath is crystal-clear.
You know it's right when: 无蒸汽；汤面均匀反光。No steam rises; surface reflects light evenly.
4Skim off solidified fat with spoon. Season broth with white pepper and sea salt to taste. Keep warm on lowest heat.
白胡椒后下保辛香
Grind white pepper fresh—it loses aroma fast when pre-ground.
5Soak dried tofu skin and cellophane noodles as directed. Drain well. Bring seasoned broth to gentle simmer. Add soaked noodles and tofu skin; cook 2 minutes. Serve hot in bowls, garnished with scallion greens.
粉丝后下防糊烂
🔍 Look for Medium-low 2 分钟 · 2 minutes
Visual: 粉丝透亮弹牙；豆腐皮边缘微卷。Noodles are translucent and springy; tofu skin curls slightly at edges.
You know it's right when: 粉丝在汤中自由舒展，不粘连。Noodles move freely in broth without sticking together.

Tips

· Freeze duck broth in ice cube trays—use 2 cubes per bowl for quick weeknight soups.
· Add a splash of Chinese black vinegar just before serving for brightness (optional).
· For vegetarian version: replace duck with shiitake stems + dried lily bulbs—simmer 60 min.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

I only have 30 minutes. Which recipes should I pick?

Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.

Source: HǎoWèi recipe collection