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INGREDIENTS
- 1 package of Tydle noodles ramen noodles
- 0.5 l duck or meat broth
- Duck breast
- Nori seaweed
- 0.5 dl soy sauce + for pickled mushrooms
- 2 eggs
- Mushrooms
- Ginger
- Sugar
- Spring onion
- Fried onion
- Chili pepper - optional
- 5 pcs dried shiitake mushrooms
INSTRUCTIONS
- 1Add shiitake mushrooms and nori seaweed to the broth and simmer on low heat for three hours, season with soy sauce.
- 2Grilled duck breast - clean and dry. Place on a cold pan and slowly cook until golden brown for 5-8 minutes with the skin on. Turn the meat and fry for another minute. Let the meat rest for 10 minutes in the oven at 190°C. Allow the cooked meat to rest and slice.
- 3Cook ramen noodles for 1.5 minutes, rinse in hot water and drain. (Tip: cook in unsalted water, ten times the amount of water compared to noodles, and in a really strong boil)
- 4Marinated mushrooms - boil mushrooms of your choice in water with ginger, soy sauce, and sugar. Eggs can be boiled in the same way.
- 5Place cooked ramen noodles in a bowl, lay sliced duck breast on top, pour over with broth, and garnish with spring and fried onions, pickled mushrooms, and a halved egg. Finally, garnish with seaweed, chili, and serve.
