Recipe Cuisine: Japanese
Theme: Meat-Free Marvels
My Asian Ramen with Plant Based Duck
By: Karinna Lucey
Ingredients
- ABC sweet soy sauce
- 1 ltr Homemade vegetable stock
- 1/2 packet Plant based roast duck
- 1 tpsn Miso paste
- sprinkle of Shichimi seasoning
- 2 x pkts soft Noodles
- Asian Greens eg. Bok coy and Zucchini
- 1 tpsn Garlic crushed
- 1 Shallot chopped thinly on a diagonal
- 1 tblspn Fried Shallots
- 1/2 tspn Five Spice
- 1tspn Ginger crushed
- 4 small mushrooms, thinly sliced
Product used in recipe
- ABC - ABC SWEET SOY SAUCE 620ml
Method
- Make 1lt homemade stock using tops and tails of vegetables from the fridge including celery carrot, tomato, potato, pumpkin, bay leaves, pepper corns.Alternatively, buy packaged vegetable liquid stock.
- Once stock is warm, add in 1 tablespoon soy and 1 large teaspoon miso paste, 1 tpsn ginger and 1 tspn garlic, and add sliced mushrooms. Simmer for around 10 mins.
- Slice the duck thinly - using around 100g per person. In a separate pan, add a dash of oil and sprinkle of the dry seasonings and sear the duck - put to the side and warm up once ready to serve.
- Add the noodles and vegetables into the stock / ramen base to cook lightly through. After around 4 minutes all should be ready.
- Warm up the Plant Duck.Serve the soup with noodles and vegetables into bowl.Then add the Duck on top.Top with Fresh sliced shallots.Ready to serve and eat.(serves 2)
