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Duck Ramen

Course Dinner, Main Course, Soup
Total Time 4 hours 30 minutes
Servings 4


  • 1 duck carcass, neck bones and wingtips
  • 3 inch ginger peeled and sliced
  • 2 each carrot peeled and rough chopped
  • 2 each green onion rough chopped
  • 2 rib celery rough chopped
  • 1/2 onion rough chopped
  • 1/4 cup soy sauce
  • 1 gallon water
  • 1/4 cup sake
  • 4 cloves garlic smashed
  • 1 stick cinnamon
  • 1/2 tsp black peppercorn
  • 1/2 tsp coriander
  • 1/4 tsp chili flake
  • 1 clove whole
  • 1 cup shiitake mushrooms
  • 1 tsp rice wine vinegar
  • 3 pounds ramen noodles precooked
  • 4 eggs
  • 1 green onion sliced thin for garnish
  • 2 inch ginger cut into matchsticks for garnish
  • pinch chili flake for garnish


  • Remove the stems from the shiitakes. Slice the mushrooms and set aside. In a large pot place the mushroom stems and all of the ingredients up to the whole cloves. Bring to a boil and reduce heat to a low simmer. Skim any foam from the top. Cook the liquid for 4 hours until it has reduced to 2-2 1/2 quarts (about 1/2).
  • Strain off the liquid, season with salt, pepper, and vinegar. Put the liquid back on the stove. Pull the meat from the bones, season with salt and pepper and set aside. There should be 1 1/2 -2 cup of meat. Bring a small pot of water to a boil. Cook the eggs in the water for 6 minutes. 8-10 for harder cooked eggs. Cool the eggs in water. Peel the eggs.
  • While the eggs are cooking bring the stock back to a boil. Add the ramen noodles, sliced shiitake, and duck meat. Cook until everything is hot. Turn off the heat and serve. Garnish with eggs, green onion, ginger, and chili flake.