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Jan 12 2010

Ramen with Duck Stock

Published by at 12:15 pm under Cooking at Home

As mentioned in the previous post, we reserved the duck stock we made for the raviolis to have our 3rd meal that involves “duck” – Ramen with Duck Stock. The stock was prepared by simmering the duck bones for several hours in water with a combination of onions, celery, and carrots. We refrigerated the stock overnight in order to discard excess fat that separates on top. There really isn’t much of a recipe with this ramen, only that we just added together ingredients like strips of pork tenderloin, shitake mushrooms, boiled egg, nori, scallions, and pickled ginger. Whatever you like in your ramen, just add it in!

We used 2 cups of stock for each bowl of ramen, which we seasoned with soy sauce and hot chili oil. We added the shittake mushrooms and pork tenderloin and cooked it over medium heat.

We bought a package of fresh Yaki-Soba noodles from the Asian supermarket.

Add all the finishing touches to your hot bowl of ramen for a delectable meal. We are quite proud of ourselves that we were able to get 3 meals out of the 2 ducks we made! We hope that you've been inspired to also stretch your ingredients and make the most out of what you have. Enjoy!

22 responses so far

22 Responses to “Ramen with Duck Stock”

  1. Chef Eon 12 Jan 2010 at 1:19 pm

    Oh my gosh what a great dish Krissy! That egg is a beautiful addition to an already beautiful bowl of yum!

  2. Chef Eon 12 Jan 2010 at 1:20 pm

    Oh and I too do love to stretch ingredients into two or more recipes! Love this dish!

  3. Annaon 12 Jan 2010 at 4:24 pm

    Hummm!! Duck stock! That must be sooooo good.

  4. katheyvegason 12 Jan 2010 at 4:50 pm

    Yes! Duck stock is so delicious. I made a stock with a leftover roast duck over the holidays and it was so good (I dropped some wontons in mine). A whole duck is so useful, it’s wonderful roasted, the fat is ever so good for frying potatoes and the carcass makes this wonderful duck stock for ramen.

  5. Bromographyon 12 Jan 2010 at 4:55 pm

    The duck stock sounds delicious! This recipe is simply mouthwatering!

  6. My Man's Bellyon 12 Jan 2010 at 4:58 pm

    3 days in a row of duck dishes and I would think I had died and gone to heaven. This looks delicious.

  7. Conor @ HoldtheBeefon 12 Jan 2010 at 5:08 pm

    I could easily find myself addicted to duck. You’ve done your two ducks proud!

  8. Emilyon 12 Jan 2010 at 5:10 pm

    Wow. This looks fantastic! I must try this recipe!!!

  9. Fresh Local and Beston 12 Jan 2010 at 5:11 pm

    I’m impressed with how resourceful you guys are! After reading your post, I made peking duck as well, and froze the carcass for stock. This would be a great way to squeeze another delicious meal out of duck. It looks fab!

  10. Isabelleon 13 Jan 2010 at 6:29 am

    Amazing how far you can stretch a meal if you’re ingenious enough, isn’t it? :) I’ve never roasted a whole duck before, but I’ll definitely follow your lead if and when I do, because all your dishes look absolutely delicious.

  11. Lori Lynnon 13 Jan 2010 at 6:48 am

    Fabulous! Your finished bowl is a work of art! Duck broth + pork tenderloin sounds so good!
    One of my favorite places to have ramen is Santouka in the Mitsuwa Marketplace, have you been?

  12. Drickon 13 Jan 2010 at 7:02 am

    this looks so super … bet the stock is awesome

  13. Tina Marieon 13 Jan 2010 at 7:30 am

    What a gorgeous presentaion. Love the duck. great job!

  14. wasabi primeon 13 Jan 2010 at 8:06 am

    Oh my word… this is truly food of the gods! Duck is such an amazing ingredient, and you pretty much use all parts of it for so many different things! I never tire of ramen; it’s not just noodles in broth, it’s a whole way of living!

  15. Amyon 13 Jan 2010 at 10:31 am

    OMG. Duck is my all-time favorite food and you two with these duck posts are making my mouth water!!!

  16. cassieon 13 Jan 2010 at 7:22 pm

    Wonderful and very impressive!

  17. Natasha - 5 Star Foodieon 13 Jan 2010 at 8:01 pm

    Mmm.. this sounds ever so good! The finishing touches make a beautiful presentation!

  18. Caveman Cookingon 14 Jan 2010 at 12:20 am

    That may be the best looking Ramen I’ve ever seen. Love that you made this with Duck!

  19. lululuon 14 Jan 2010 at 7:10 am

    awwwwww….duck stock! such a delicate ramen ever!

  20. sweetlifeon 14 Jan 2010 at 7:47 am

    Wow, that looks awesome, love the egg on the the side.

  21. redkathyon 15 Jan 2010 at 4:47 am

    Simply superb!

  22. Seanon 15 Jan 2010 at 10:51 pm

    I’m a sucker for ramen in general. A great way to demonstrate how you can get the most out of every dollar!

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