750 ml jar.
This is the base for a healthy, ethical ramen or any other Asian duck soup.
It's literally the easiest, home-made ramen possible because we've made you the soup and all you have to do is put things in it!
You can follow the 'recipe' here or use the 'chuck in' method with whatever you have in the fridge and pantry.
Duck Ramen Recipe
You'll need Duck Ramen Broth, duck breast (fresh or smoked), eggs, dried shitake mushrooms, spring onions, corn (fresh or tinned), ramen noodles and coriander. (Frankly, the only key ingredients are the Broth, duck breast, eggs and noodles, the rest really can be whatever you have to hand - tofu, green veg, carrot matchsticks etc.)
Slowly warm your Duck Ramen Broth in a pot and bring it to a low simmer and add the shitake mushrooms.
At the same time, start soft boiling your eggs and pan frying the duck breast. Or cheat by using smoked duck breast which just needs to be warmed in the pan, rather than cooked.
Once cooked, set the duck aside, run the eggs under cold water to stop them cooking and, once cool enough to handle, peel and halve.
Place noodles into your bowls, top with sliced duck breast and pour the duck broth into the bowls. Add corn kernels, diced spring onions, egg halves, diced coriander and, in our house, loads of chilli.
Enjoy!
At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.
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