Duck Fat Ramen
Ramen made with ginger, shallots, garlic, and duck fat, which is easy to find at Whole Foods and adds richness, is topped with tons of fresh vibrant vegetables over satisfying ramen noodles.
Servings: 6
Calories: 483kcal
Ingredients
- 2 tbsps olive oil
- ¼ cup duck fat
- ¼ cup peeled and sliced ginger
- 1 shallot, sliced (not minced)
- 5 garlic cloves, sliced (not minced)
- 8 cups chicken broth
- ¼ cup soy sauce
- ½ teaspoon sriracha
- 1 red bell pepper, thinly sliced
- 2 bulbs baby bok choy, thinly sliced
- 1 jalapeño, thinly sliced
- 2 green onions, thinly sliced
- 1 cup frozen corn
- 4 eggs (to be hard/soft boiled)
- 15 oz Ramen Noodles + more for leftovers (Ocean’s Halo brand can be found at Whole Foods)
Instructions
- Bring a large pot or Dutch oven to medium heat, add olive oil and duck fat. Add the ginger and shallot and sauté for 5 minutes. Add the garlic and sauté for another minute.
- Add the chicken stock, soy sauce, and sriracha. Bring to a boil then reduce to a simmer. Continue to simmer for 10 minutes.
- Separately, hard or soft boil eggs to your preference. To hard boil the eggs bring a pot of water to a boil. Add the eggs and boil for 10 minutes. Drain, then plunge the eggs into a bowl of ice water. Peel and slice the eggs.
- Place the corn in a bowl along with a little bit of water and microwave for 1 minute until warmed through, strain out the water.
- Cook the ramen according to the package directions in a separate pot. I’ve used Ocean’s Halo ramen noodles, which comes in a 10.5 oz package at Whole Foods. The whole package is enough for one dinner for 4, but you will likely need more to use with any leftovers.
- Using a fine mesh strainer remove and discard all of the ginger, shallots, and garlic so that you are left with only broth.
- To serve, place ramen noodles in bowls and top with bell peppers, bok choy, jalapeño, green onions, corn, and sliced eggs. Ladle the still piping hot broth over the vegetables and noodles. The broth should be so hot that it starts to cook the peppers and bok choy so that they become slightly soft.
Notes
Where to Find Duck Fat: Depending on the time of year (if it's near Thanksgiving) it can be found in the refrigerator section in the same area as the hot dogs/sausages/bacon in a small round white tub, almost like margarine. Locally we have one called, "Mary's Rendered Duck Fat." Otherwise, it can be found in the aisle with oils.
Adjust the Amount of Duck Fat: You can scale the amount of duck fat up or down. This recipe calls for ¼ cup duck fat, but you could reduce this to 2 tablespoons, or add more if you like an extra savory ramen.
How to Simplify: This recipe calls for quite a few toppings, but you really only need 2. To simplify choose just 2 toppings such as bok choy and eggs, or red peppers and corn. The fewer toppings, the less prep involved.
Sriracha: Adds heat/spice, but can be omitted if it's not something that you regularly keep in your pantry. Add more if you like it spicy, or add it to your bowls if someone in your group does not like spicy food.
Hard/Soft Boiled Eggs: The best way to ensure easy peelable eggs is to add the eggs directly to hot boiling water, then remove the pan from heat, and after your preferred time, plunge them into ice water. If you were to add the eggs to cold water and bring the water to a boil it would be much more challenging to peel the eggs.
Nutrition
Calories: 483kcal | Carbohydrates: 58g | Protein: 16g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 3225mg | Potassium: 425mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2537IU | Vitamin C: 50mg | Calcium: 105mg | Iron: 5mg
