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!

Ramen with Duck Stock is a post from: The Food Addicts