Recipe: Balut Soup

Yes, you read right. Balut soup. It has sort of puzzled me why such a soup like this hasn't been made famous somewhere in the Philippines. Normally, when balut or fermented duck egg is eaten, the broth inside is sucked out. It is actually the best part of the balut eating experience. The broth can be described as having the flavor of a combination of bulalo beef broth and rich chicken broth. The main component of this soup is of course, the balut broth. The rest of the egg is used as well.

Ingredients:

1 medium onion, minced
1 clove galic minced
1 small sliver of ginger, minced
2 c balut broth taken from 14 or 15 day old balut
3/4 c light chicken broth
The yolks and duck from half the number of balut used for broth extraction
Mirin or sugar
Calamansi or lime
Minced white portion of scallions

Directions:

Strain the balut broth through a fine mesh strainer. Combine with chicken broth. In a saucepan, lightly saute onions, ginger, and garlic. Season with a pinch of salt then add broth. Bring to a light simmer and let simmer for 3 minutes. Add sugar or mirin.

Variation 1:

Save the yolk and duck and cut into bite size pieces. If duck has hair, be sure to pull it out. Add to broth together with scallions. Serve with calamansi

Variation 2:

Puree both yolks and duck with a little broth. Strain through a fine mesh strainer. Add slowly to simmering broth while stirring and allow to thicken slightly. Add scallions. Serve with calamansi.

Variation 3.

Save yolk and cut to bite size pieces. Add to soup together with scallions. Take duck and deep fry until crispy. Serve soup with crispy duck on top with calamansi.