CRISPY DUCK RAMEN IN TONKOTSU BROTH
Steps:
- Heat the vegetable oil in a saute pan over high heat and add the Duck Confit. Let the duck cook, undisturbed, until crispy on one side, then flip with a spatula and crisp on the reverse side, about 6 minutes total. Remove the pan from the heat and set aside.
- Heat the sesame oil in a saucepan over medium heat and add the shiitakes and takana. Cook, stirring occasionally, until the mushrooms have softened, 4 to 5 minutes. Add the Tonkotsu Broth and bring to a simmer.
- Meanwhile, bring some water to a rolling boil in a stockpot and add the ramen. Cook for 60 seconds, then drain and add directly to the simmering broth. Cook the broth and ramen for an additional minute, stirring. (I like to use chopsticks here -- they're a great tool, and why not keep it authentic!) Transfer the ramen and broth to a bowl and top with the crispy duck and soft-boiled egg. Garnish with the bok choy, green onions and sesame seeds. Slurp and enjoy!
- Preheat the oven to 350 degrees F. Sprinkle the duck quarters with the salt and add them to a 4-inch-deep roasting pan. Add the garlic, bay leaves, peppercorns and thyme. Add the blended oil and duck fat to the pan so that the duck quarters are submerged in oil.
- Cover the pan and roast until the meat is falling off the bone, about 3 hours. Remove from the oven; let cool for 15 minutes before straining the duck. Pick the duck meat, discarding the skin, bones, garlic, peppercorns, thyme and bay leaves, and being careful not to leave any bones.
- Set aside until ready to use; refrigerate if using later.
- Fill a stockpot two-thirds full with water; add the pork trotters and chicken bones. Boil the bones until red blood ceases to come out of them, about 20 minutes. Strain the bones and clean the pot. Thoroughly rinse the bones, removing any residual blood.
- Add the rinsed bones to the stockpot and fill with water to cover. Bring to a boil, skimming off any residual foam that rises to the top. Add the scallion ends, garlic, mushroom stems, ginger and salt. Cover and simmer until the broth is flavorful, 3 to 4 hours, checking the water level occasionally and adding water as necessary to make sure the bones remain covered.
- About 30 minutes before the broth is finished cooking, add the ground pork fat and continue to simmer.
- Strain the broth into a large stockpot and skim off any excess fat. Set aside until ready to use.
BBQ DUCK AND RAMEN SOUP
Love this simple but delicious noodle soup on a cold wet rainy day. Great meal in one. Total comfort food.
Provided by KitchenManiac
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine stock and water into saucepan and heat till liquid is simmering.
- Add, galangal, chillies and lime juice to saucepan.
- Bruise lemon grass and coriander (to release flavour), and add to saucepan.
- Simmer liquid for 20 minutes.
- Strain liquid, and return to saucepan.
- Heat liquid with duck and shallots.
- Boil Ramen noodles in separate saucepan for 3-5 minutes or till tender.
- Drain noodles.
- Add noodles and bak choy (optional the bak choy) to soup stock and simmer for 5 minutes.
- Ladle soup to serving bowls, garnishing with bean sprouts, chilli strips and coriander.
- Add salt and pepper to taste (I don't think it's needed).
- Enjoy hot.
RAMEN CHICKEN NOODLE SOUP
This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables, and it's ready in less than 30 minutes.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
- Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 7.4 g, Cholesterol 30.7 mg, Fat 4 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 1 g, Sodium 1057.2 mg, Sugar 2.6 g
CHINESE BARBECUED DUCK SOUP
Make and share this Chinese Barbecued Duck Soup recipe from Food.com.
Provided by JustJanS
Categories Clear Soup
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove all the meat from the duck carcass reserving the bones. I remove as much fat as I can, and most of the skin, however the skin is really tasty so I like a bit of it in there. Shred the meat and refrigerate.
- Pour the stock into a saucepan, then add the bones, garlic, ginger, coriander sprigs, lime rind and chillies. Bring to the boil, then reduce the heat and simmer for an hour.
- Strain and return stock to the saucepan.
- Add the shredded meat, baby bok choy and brocolli to the stock, bring to the boil and cook for about 3 minutes.
- Meanwhile, heat the noodles according to directions (mine had boiling water poured over them, then stood for 30 seconds before being drained).
- Divide noodles between 4 bowls, top with bean shoots.
- Squeeze lime juice into soup, ladle the soup into the bowls and top with fresh coriander.
Nutrition Facts : Calories 1224, Fat 66.4, SaturatedFat 22, Cholesterol 128.1, Sodium 707.9, Carbohydrate 121, Fiber 3.7, Sugar 7.7, Protein 31.8
VIETNAMESE DUCK SOUP
Steps:
- For soup:
- Heat heavy large pot over high heat. Sprinkle duck with salt and pepper. Add to pot; sauté until deep brown, about 6 minutes per side. Add broth, onion, ginger, 2 tablespoons fish sauce, and sugar; bring to boil. Reduce heat; simmer uncovered until duck is very tender, adjusting heat to maintain simmer, 45 to 60 minutes. Using tongs, transfer duck to rimmed baking sheet. Cool 30 minutes. Skin and bone duck. Coarsely shred duck meat. Strain broth into large bowl; discard solids. Spoon fat from top of broth into small bowl; reserve. Return broth and duck to same pot. DO AHEAD: Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep chilled. Cover and chill duck fat.
- For garnishes:
- Cook rice vermicelli in large saucepan of boiling water until just tender, stirring occasionally, 3 to 5 minutes. Drain, rinse with cold water, and drain again. Cut noodles in half to shorten.
- Melt 2 tablespoons reserved duck fat in same saucepan over medium-high heat. Add shallots; sauté 3 minutes. Add tomatoes and bamboo shoots. Cook until juices thicken, about 7 minutes longer. Add tomato mixture to soup. Simmer until flavors blend, 5 to 10 minutes. Season with salt, pepper, and more fish sauce if desired.
- Divide noodles, cabbage, and herbs among 6 large bowls. Ladle in soup. Serve, passing hot sauce and lime wedges.
- A vailable in the Asian foods section of many supermarkets, at some specialty foods stores, and at Asian markets.
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- To make the soy sauce eggs, boil the eggs for 5 minutes, then refresh in cold water and peel.
- Pour the soy sauce and 250ml of water into a small pan with the mirin and star anise. Peel, slice and add the ginger and garlic, then bring to the boil, remove from the heat, leave to cool and pour into a sandwich bag with the eggs.
- Squeeze out the air, seal, and pop into the fridge for 6 hours, then drain (this is important).
CHINESE EGG NOODLE SOUP WITH ROASTED DUCK - COOKMORPHOSIS
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- In a stockpot, bring water to boil, then add chicken bones. Simmer the liquid, do not hard boil, and skim any excess if any.
- Use a sachet or coffee filters to combine cilantro stems & shitake stems; black peppercorn & coriander seed; star anise & cinnamon sticks. By doing this, you'll save a lot of time to take them out when the broth is done cooking.
- Once the liquid is simmer with the chicken bones inside, add the rest of ingredients (including the ones in sachets). Bring to soft boil and let it simmer for 1.5 hours. By this point, the fragrance from soup stock has released and you can smell them through the entire house.
ROASTED DUCK NOODLE SOUP - CAMBODIAN RECIPES
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- Cook 8 cups water in a large pot till water bubbling, add noodle to boiling water, stirs and cook till noodle tender( do not over cook).
- In a large soup pot, put chicken bones with whole onion, garlic, salt,chicken bouillon, all spice powder and water together.
CHINESE ROAST DUCK NOODLE SOUP RECIPE | MYRECIPES
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- Preheat oven to 350°. In a medium saucepan, simmer broth, ginger, and garlic, covered, 15 minutes to develop flavor.
- Meanwhile, set duck on a baking sheet and bake until warm. Using a slotted spoon, remove ginger and garlic from broth and discard. Add noodles and soy sauce and let simmer until warmed through, about 5 minutes. Add bok choy and let cook just until wilted, about 2 minutes. Ladle soup into 4 bowls and drizzle each with 1/2 tsp. sesame oil. Set a few pieces of duck on top of each bowl of soup.
CRISPY SESAME DUCK RAMEN - MY KITCHEN LOVE
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- Using a sharp knife, carefully slice the top layer of the duck (the skin and fat) in a criss-cross pattern without hitting the meat. Season both sides of the meat with salt and pepper.
- Heat a medium sized frying pan / skillet over medium-high heat. Once hot, add 1 tsp sesame oil and mushrooms, season with salt and pepper, and cook until nicely browned, about 8 minutes. Remove from pan. Add the duck, skin-side down and reduce the heat to medium. Cook for 20-25 minutes until fat has completely rendered and skin is dark brown and crispy. Flip and cook meat side for 3-5 minutes until desired doneness has been reached. Let rest for a few minutes and then slice on an angle.
- Meanwhile, in a large sauce pan heat mushroom broth to a boil and whisk in miso paste. Reduce heat to a simmer and keep warm. At the same time, cook ramen noodles as per the package instructions. Drain, toss with 2 tsp of sesame oil and set aside.
BARBECUE CHICKEN RAMEN NOODLES - THE SEASONED MOM
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- In a large, heavy-bottomed pot, saute onion and bell pepper in oil and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Stir in corn, tomatoes, chicken, broth, and barbecue sauce. Bring to a boil, then reduce heat and simmer for about 10 minutes.
VIETNAMESE DUCK NOODLE SOUP (MI VIT TIEM) - DELIGHTFUL PLATE
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- In a mixing bowl, add duck legs and massage with crushed ginger and rice wine. This helps eliminate any gamy odors. Rinse and pat dry. Then marinate the duck legs with five-spice powder, dark soy sauce, crushed shallots and garlic for 20-30 minutes.
- While marinating the duck legs, soak the red dates, goji berries and dried shiitake mushrooms in room temperature water for about 10 minutes. Rinse and drain.
- Add noodles and blanched green vegetables to serving bowls. Place a duck leg in each bowl, sprinkle some scallions and cilantro on top. Then ladle the hot soup into the bowls and serve immediately.
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