Jan 12 2010
Ramen with Duck Stock
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!
Oh my gosh what a great dish Krissy! That egg is a beautiful addition to an already beautiful bowl of yum!
Oh and I too do love to stretch ingredients into two or more recipes! Love this dish!
Hummm!! Duck stock! That must be sooooo good.
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.
The duck stock sounds delicious! This recipe is simply mouthwatering!
3 days in a row of duck dishes and I would think I had died and gone to heaven. This looks delicious.
I could easily find myself addicted to duck. You’ve done your two ducks proud!
Wow. This looks fantastic! I must try this recipe!!!
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!
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.
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?
LL
this looks so super … bet the stock is awesome
What a gorgeous presentaion. Love the duck. great job!
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!
OMG. Duck is my all-time favorite food and you two with these duck posts are making my mouth water!!!
Wonderful and very impressive!
Mmm.. this sounds ever so good! The finishing touches make a beautiful presentation!
That may be the best looking Ramen I’ve ever seen. Love that you made this with Duck!
awwwwww….duck stock! such a delicate ramen ever!
Wow, that looks awesome, love the egg on the the side.
Simply superb!
I’m a sucker for ramen in general. A great way to demonstrate how you can get the most out of every dollar!