Duck Ramen with Shiitake and Egg

Broth Preparation

• 1
  Add the dried shiitake mushrooms and nori sheets to the duck stock. Simmer over low heat for about three hours to allow the flavors to fully develop. Season with soy sauce afterwards.

Grilling Duck Breast

• 1
  Clean and pat dry the duck breast. Place it in a cold pan and slowly fry on the skin side for 5-8 minutes until golden brown. Turn the meat and fry for another minute. Then finish cooking in the oven at 190°C for about 10 minutes. Let it rest briefly before slicing, then cut into fine slices.

Noodles and Toppings

• 1
  Cook the ramen noodles in plenty of boiling, unsalted water for about 1.5 minutes. Then rinse with hot water and drain well.
• 2
  For the marinated mushrooms: Briefly boil mushrooms (or mushrooms of your choice) in water with ginger, soy sauce, and sugar. Cook the eggs for about 6-7 minutes until soft-boiled, then quench and peel. Optionally, the eggs can also be marinated in the soy mixture.

Serving

• 1
  Distribute the cooked noodles into bowls. Arrange the sliced duck breast on top and pour hot broth over it. Garnish with finely chopped spring onions, fried onions, the marinated mushrooms, and the halved egg. Finally, decorate with nori strips and chili and serve immediately.