Leftover duck ramen

Published on 28 Dec 2024 | In Japanese | By Dinna |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:40 Minutes
- Difficulty Level

Background

After the Christmas celebrations all of us have a lot of leftover food. Roast turkey, goose and duck can be used up for many lovely meals, including stews, soups, pies, pasta dishes, salads and so on. This leftover duck ramen soup is really yummy, rich and filling. I made it with buckwheat noodles, but ramen, udon, rice or soba noodles works just as well. For a spicy version you can add a chilli or some chilli flakes.

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Dairy Free, Gluten Free, Nut Free, Sugar Free

The Recipe

Ingredients

4 boiled eggs
4 portions of dried noodles (ramen, udon, rice or soba)
1.5 litre chicken stock
½ cup leftover gravy
1 Tbsp rice vinegar
1 Tbsp miso
1 chilli, sliced ( optional)
3 cm piece ginger, peeled
1 large garlic clove, peeled
3 Tbsp Kikkoman Soy syce
100g Shiitake
1 bunch spring onions
1 large handful spinach
1 cup frozen edamame beans or green beans
2 cups shredded duck meat
Sesame seeds, lime juice & coriander leaves to serve

Instructions

1. Put the chicken stock, gravy, ginger, garlic, soy sauce, miso, rice wine vinegar and chilli (if used) in a large pot.
2. Slowly bring to a simmer. Cover, then cook over a low heat for 25 minutes to infuse the flavours.
3. Add the spinach, edamame beans and shiitake and cook for another 10 minutes.
4. Meanwhile, in another pot cook the noodles according to the instructions on the packaging, then set aside. Peel the eggs and cut them in half.
5. Cut the spring onions into thin slices and shred the duck. Add these to the soup and cook for another 5 minutes.
6. Serve the soup in 4 bowls, then add noodles and scatter sesame seeds and coriander leaves on top. Serve with a dash of lime juice.