Ramen is a staple in Japan, so ubiquitous that its origins are shrouded in mystery and so culturally important it has its own museum. With the weather still see-sawing from cold to warm and back again, we could all use a hot, brothy bowl of noodles dressed to our liking. While there are as many regional varieties as there are people in Japan, we think your new favorite variety might be our duck ramen!
Greene Grape Duck Ramen
1 pc scallion, thinly sliced
1 pack Blue Moon Acres Asian microgreens
1 pinch red pepper flakes
1 pinch sesame seeds
- Bring two quarts of water to boil. Carefully drop eggs into water for eight minutes (seven if you like a runny yolk), then remove eggs carefully, placing under cold running water to cool. Reserve the boil water to cook noodles.
- Cook ramen noodles for two to two and a half minutes, strain and set aside.
- In a separate pot, heat your duck broth. Put duck confit into the warm broth for two minutes, remove and pick meat off the bone.
- Divide the noodles, duck confit, & carrot between two serving bowls.
- Peel the eggs carefully and slice in half.
- Pour your hot broth over the noodles and duck. Finish with the egg, microgreens, scallion. Sprinkle pepper flakes and sesame seeds to taste.