Edit: certain nitpicky authento-fusspots (ahem, Lizzie) have pointed out that avec udon this ain’t no ramen, which is no doubt right, but I’m all for gnomic, synoptic perspicuity, and so, with all the other ducks in a row, ‘ramen’ it is.
Straightforward, damn good. If not duck, try with strips of chicken or nuggets or minced pork.
Serves 1
1 egg
250ml chicken stock
2 tbsp yellow miso paste
2 tbsp soy sauce
1 tsp sesame oil
A thumb of ginger, grated
A clove of garlic, peeled and crushed to a paste
A shallot, peeled and finely sliced
80g duck fillet, sliced
150g cooked udon noodles
A small handful of beansprouts
The white of a leek, finely sliced
– Boil the egg for four minutes then drop into cold water. Leave it there for now.
– Put the stock, miso, soy sauce, sesame oil, ginger, garlic, and shallot in a pan and bring to a boil. Simmer gently for 10 minutes. Meanwhile peel the egg.
– Add the duck to the pan and gently poach for 5 minutes. Add the noodles and cook for a further couple of minutes. Halve the egg. Serve the noodles, duck and broth topped with the beansprouts and sliced leek.
That’s a very flash pic, J! New camera? Oh, and nice recipe too . . .
No! Just nice light yesterday lunchtime. And more than my usual 3-second iphone effort 😉 x
If it were left up to you and your udon ramen the world would go MAD MAD I tell thee. (looks lovely).
“If not duck, try with strips of chicken or nuggets or minced pork.”
Chicken nuggets? ;P
Btw, why not just call it duck and miso soup noodles? That won’t detract from its inherent loveliness …
Good question, I’d say largely because what with miso, boiled egg, sesame etc it’s very ramen-y and so I think it’s clearer to just say that instead of getting all wound up about authenticity.
Well no, as udon is equally served with miso, boiled egg and sesame. All those accoutrements aren’t what makes ramen ramen – it’s a type of noodle.
We’re not getting wound up about authenticity – just saying you can’t put a hat on a cat and say it’s a dog.