Duck and Scallop Ramen

Duck and Scallop Ramen


For the Stock
Chop the duck bones into small pieces. In a large pot on a medium heat, saute the ginger, shallots, coriander stems and Chinese shallots until softened (not browned). Add duck bones, star anise and chicken stock and simmer for 30 minutes. Strain soup through a fine strainer and place back on the stove in a clean pot. Add tamari and sesame oil to taste.

For the Noodles
Bring a large pot of salted water to the boil and cook the noodles for about 8 minutes or until cooked.

To Serve
Once cooked, divide the noodles into 4 serving bowls. Cover with the stock and carefully arrange the nori, picked shiso leaf, coriander, native basil, shredded duck, raw scallop, wakame, black fungi and umboshi plum. Lastly, place the raw egg yolk in the middle of the bowl and season with the Sichuan pepper and toasted sesame seeds.

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