Duck meat dumpling soup

Use minced duck meat.
If using cut duck meat, remove the skin and sinews, slice it to a thickness of about 1 cm, and mince it with a knife. Once it's finely chopped, it's quicker to put it in a blender.

It's best to use the core of the green onion. Slice it into thin strips and then chop it finely

Put the minced duck meat into a bowl, add half of the beaten eggs and salt, and knead well. Gradually add the ginger juice, bouillon, and beaten eggs, kneading until sticky

Remove the stems from the shiitake mushrooms and chop them finely. Add the shiitake mushrooms, soy sauce, sake, and white pepper to [3] and mix well

Fill a large pot with water, add a pinch of salt (not included in the recipe) and bring to a boil. Squeeze the mixture between your thumb and index finger to form meatballs, then scoop them up with a spoon and drop them gently into the pot

Boil for 2-3 minutes, and once the meatballs float to the top, transfer them to ice water. Since they are boiled in soup, it's okay if they are not cooked through

Put the broth in a pot and heat it. When it starts to boil, add the meatballs (6)

Add the shiitake and shimeji mushrooms cut into bite-sized pieces, bring to a boil, then add salt, sake, soy sauce, and black pepper to adjust the flavor

Add the finely chopped green onions and king oyster mushrooms cut into bite-sized pieces to the pot and simmer for about 1 minute

Remove from heat and serve in a serving dish

Finish by topping with chopped chives to taste