Al dente egg noodles, juicy duck breast, fresh pak choi, and spicy togarashi all come together in a warm bowl of mushroom shoyu broth made with dashi, mirin, and soy sauce. Too good to be true!
Duck & Shoyu Ramen
Duck & Shoyu Ramen
with pak choi & mushrooms
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Black Sesame Seeds
- Broth Seasoning
- Dashi Granules
- Egg Noodles
- Free-range Duck Breast
- Free-range Duck Breasts
- Mushrooms
- Nori Sheet
- Nori Sheets
- Pak Choi
- Spring Onion
- Spring Onions
- Togarashi Spice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s (optional)
- Paper Towel
NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain, reserving the water in the pot, and toss through some oil to prevent sticking. Set aside.
PAK CHOI
Return the pot of hot water to a medium heat and bring to a simmer. Blanch the halved pak choi leaves for 30-60 seconds until wilted but still vibrant green. Drain on paper towel and set aside.
RAMEN
Place the seeds in a pan over medium heat. Toast for 2-4 minutes until starting to pop, shifting regularly. Remove from the pan. Return the pan to medium heat with the nori sheet. Toast for 1-2 minutes, flipping halfway, until slightly crispy. Remove from the pan, roughly shred and set aside.
MUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 5-6 minutes until golden, shifting as they colour. In the final 30 seconds, add the spring onion whites. Remove from the pan.
A DASH OF DASHI
Return the pot to medium heat with the dashi granules, the broth seasoning, ½ the togarashi (to taste), and 500ml water. Bring to a simmer, then add the fried mushrooms & spring onions and the sliced pak choi stems. Simmer for 1-2 minutes. Remove from the heat and cover.
DUCK
Pat the duck dry with paper towel. Return the pan, wiped down, to medium heat. Add the duck breast skin-side down without oil (the duck breast will render its own fat). Let the duck fat render while the pan heats up. Fry for 8-10 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breast and cook for 2-4 minutes. (This time frame will yield a medium-rare result.) Remove from the pan and rest for 3 minutes before slicing and seasoning.
DIG IN!
Bowl up the egg noodles. Top with the wilted pak choi leaves, the duck slices, and the boiled egg (if using). Ladle over the mushroom dashi broth and sprinkle over the remaining togarashi (to taste). Garnish with the shredded nori, the sesame seeds and the spring onion greens.
Egg Noodles - 1 cake
Pak Choi - 100g
Black Sesame Seeds - 5ml
Nori Sheet - 1
Mushrooms - 65g
Spring Onion - 1
Dashi Granules - 5ml
Broth Seasoning - 25ml
Togarashi Spice - 2,5ml
Free-range Duck Breast - 1
NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain, reserving the water in the pot, and toss through some oil to prevent sticking. Set aside.
PAK CHOI
Return the pot of hot water to a medium heat and bring to a simmer. Blanch the halved pak choi leaves for 30-60 seconds until wilted but still vibrant green. Drain on paper towel and set aside.
RAMEN
Place the seeds in a pan over medium heat. Toast for 2-4 minutes until starting to pop, shifting regularly. Remove from the pan. Return the pan to medium heat with the nori sheet. Toast for 1-2 minutes, flipping halfway, until slightly crispy. Remove from the pan, roughly shred and set aside.
MUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 5-6 minutes until golden, shifting as they colour. In the final 30 seconds, add the spring onion whites. Remove from the pan.
A DASH OF DASHI
Return the pot to medium heat with the dashi granules, the broth seasoning, ½ the togarashi (to taste), and 1L water. Bring to a simmer, then add the fried mushrooms & spring onions and the sliced pak choi stems. Simmer for 1-2 minutes. Remove from the heat and cover.
DUCK
Pat the duck dry with paper towel. Return the pan, wiped down, to medium heat. Add the duck breasts skin-side down without oil (the duck breasts will render their own fat). Let the duck fat render while the pan heats up. Fry for 8-10 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts and cook for 2-4 minutes. (This time frame will yield a medium-rare result.) Remove from the pan and rest for 3 minutes before slicing and seasoning.
DIG IN!
Bowl up the egg noodles. Top with the wilted pak choi leaves, the duck slices, and the boiled egg (if using). Ladle over the mushroom dashi broth and sprinkle over the remaining togarashi (to taste). Garnish with the shredded nori, the sesame seeds and the spring onion greens.
Egg Noodles - 2 cakes
Pak Choi - 200g
Black Sesame Seeds - 10ml
Nori Sheet - 1
Mushrooms - 125g
Spring Onion - 1
Dashi Granules - 10ml
Broth Seasoning - 50ml
Togarashi Spice - 5ml
Free-range Duck Breasts - 2
NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain, reserving the water in the pot, and toss through some oil to prevent sticking. Set aside.
PAK CHOI
Return the pot of hot water to a medium heat and bring to a simmer. Blanch the halved pak choi leaves for 30-60 seconds until wilted but still vibrant green. Drain on paper towel and set aside.
RAMEN
Place the seeds in a pan over medium heat. Toast for 2-4 minutes until starting to pop, shifting regularly. Remove from the pan. Return the pan to medium heat with the nori sheets. Toast for 1-2 minutes, flipping halfway, until slightly crispy. Remove from the pan, roughly shred and set aside.
MUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 7-8 minutes until golden, shifting as they colour. You may need to do this step in batches. In the final 30 seconds, return all the mushrooms to the pan and add the spring onion whites. Remove from the pan.
A DASH OF DASHI
Return the pot to medium heat with the dashi granules, the broth seasoning, ½ the togarashi (to taste), and 1,5L water. Bring to a simmer, then add the fried mushrooms & spring onions and the sliced pak choi stems. Simmer for 2-3 minutes. Remove from the heat and cover.
DUCK
Pat the duck dry with paper towel. Return the pan, wiped down, to medium heat. Add the duck breasts skin-side down without oil (the duck breasts will render their own fat). Let the duck fat render while the pan heats up. Fry for 8-10 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts and cook for 2-4 minutes. (This time frame will yield a medium-rare result.) Remove from the pan and rest for 3 minutes before slicing and seasoning.
DIG IN!
Bowl up the egg noodles. Top with the wilted pak choi leaves, the duck slices, and the boiled egg (if using). Ladle over the mushroom dashi broth and sprinkle over the remaining togarashi (to taste). Garnish with the shredded nori, the sesame seeds and the spring onion greens.
Egg Noodles - 3 cakes
Pak Choi - 300g
Black Sesame Seeds - 15ml
Nori Sheets - 2
Mushrooms - 170g
Spring Onions - 2
Dashi Granules - 15ml
Broth Seasoning - 75ml
Togarashi Spice - 7,5ml
Free-range Duck Breasts - 3
NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain, reserving the water in the pot, and toss through some oil to prevent sticking. Set aside.
PAK CHOI
Return the pot of hot water to a medium heat and bring to a simmer. Blanch the halved pak choi leaves for 30-60 seconds until wilted but still vibrant green. Drain on paper towel and set aside.
RAMEN
Place the seeds in a pan over medium heat. Toast for 2-4 minutes until starting to pop, shifting regularly. Remove from the pan. Return the pan to medium heat with the nori sheets. Toast for 1-2 minutes, flipping halfway, until slightly crispy. Remove from the pan, roughly shred and set aside.
MUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 7-8 minutes until golden, shifting as they colour. You may need to do this step in batches. In the final 30 seconds, return all the mushrooms to the pan and add the spring onion whites. Remove from the pan.
A DASH OF DASHI
Return the pot to medium heat with the dashi granules, the broth seasoning, ½ the togarashi (to taste), and 2L water. Bring to a simmer, then add the fried mushrooms & spring onions and the sliced pak choi stems. Simmer for 2-3 minutes. Remove from the heat and cover.
DUCK
Pat the duck dry with paper towel. Return the pan, wiped down, to medium heat. Add the duck breasts skin-side down without oil (the duck breasts will render their own fat). Let the duck fat render while the pan heats up. Fry for 8-10 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts and cook for 2-4 minutes. (This time frame will yield a medium-rare result.) Remove from the pan and rest for 3 minutes before slicing and seasoning.
DIG IN!
Bowl up the egg noodles. Top with the wilted pak choi leaves, the duck slices, and the boiled egg (if using). Ladle over the mushroom dashi broth and sprinkle over the remaining togarashi (to taste). Garnish with the shredded nori, the sesame seeds and the spring onion greens.
Egg Noodles - 4 cakes
Pak Choi - 400g
Black Sesame Seeds - 20ml
Nori Sheets - 2
Mushrooms - 250g
Spring Onions - 2
Dashi Granules - 20ml
Broth Seasoning - 100ml
Togarashi Spice - 10ml
Free-range Duck Breasts - 4
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