Buy all ingredients right below the recipe
INGREDIENTS
- 1 package of Tydle 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 over low heat for three hours, season with soy sauce.
- 2Grilled duck breast - clean and pat dry. Place on a cold pan and slowly cook until golden for 5-8 minutes, skin-side down. Flip the meat and fry for another minute. Let the meat finish cooking for 10 minutes in the oven at 190°C. Let the cooked meat rest and then 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 vigorous boil)
- 4Marinated mushrooms - preserve mushrooms of your choice in water with ginger, soy sauce, and sugar. Eggs can be preserved in the same way.
- 5Place cooked ramen noodles in a bowl, top with sliced duck breast, pour broth over, and garnish with spring and fried onions, pickled mushrooms, and a halved egg. Finally, garnish with seaweed, chili, and serve.
