While Japan's food culture is largely rooted in traditional and classical technique, ramen is Japanese cuisine's jazz, pop and punk— a 20th century canvas for improvising and innovating, with Chinese-style noodle soup as its original inspiration. In Japan, where duck is rarely farmed but is often found in the wild, duck-based ramen is more of a seasonal treat than a popular staple. Our Tokyo-inspired shoyu (soy sauce-seasoned) ramen mingles meaty duck flavour with dashi, a traditional seaweed and smoked fish broth famously full of unami. Together with springy, chewy noodles, it's a hearty bowlful of simple, joyful luxuries.
Preparation time:For 2 - 25 minsFor 4 - 30 mins
Cooking time:For 2 - 30 minsFor 4 - 35 mins
Per serving: Energy (kcal) 877 Fat 22g of which saturates 10g Carbohydrates 92g of which sugars 12g Protein 72g Salt 11.94g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
For 2 (for 4)
Duck Breasts: 1 pack (2 packs)
Chinese Five Spice: 1 pod (2 pods)
Dashi Stock: 1 sachet (2 sachets)
Ramen Noodles: 2 packs (4 packs)
Pak Choi: 1 pack (2 packs)
Spring Onions: 1 bunch (2 bunches)
Soy Sauce: 1pod (2 pods)