Duck & Shoyu Ramen

Name: Duck & Shoyu Ramen
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
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

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

with pak choi & mushrooms

4.6

44 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s (optional)
Paper Towel

Serves 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 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.

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Serves 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 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.

Download the Recipe

Serves 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 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.

Download the Recipe

Serves 4

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.

Download the Recipe

Frequently Asked Questions

What is the preparation time for Duck & Shoyu Ramen?

The preparation time for Duck & Shoyu Ramen with pak choi & mushrooms is between 20 and 35 minutes.

What is the total time required to make Duck & Shoyu Ramen with pak choi & mushrooms?

The total time required to make Duck & Shoyu Ramen with pak choi & mushrooms is between 35 and 50 minutes.

How many servings does Duck & Shoyu Ramen provide?

4 servings

What are the main ingredients in Duck & Shoyu Ramen?

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

What is the nutritional information of Duck & Shoyu Ramen?

Calories: 584, Carbs: 54 grams, Fat: grams, Protein: 39.8 grams, Sugar: 7.5 grams, Salt: 3105 grams

How do I prepare Duck & Shoyu Ramen?

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.