Harvest Fresh Chopped Kale and Sweet Nantes Carrot Ramen

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Servings 4

Prep. Time 5 mins

Cooking Time 50 mins

Ingredients
Directions
    MAKE THE SHOYU TARE BROTH in a medium saucepan, heat the oil. Add the onion and cook, stirring occasionally, until softened, about 5 min. Add ginger and garlic and cook, stirring occasionally, until lightly caramelized, about 10 min. Add soy sauce, sake and mirin. Bring to a boil, simmer for 2 min. Add the stock and simmer for 3 min. Keep warm.

    Bring a saucepan with water to a boil. Once boiling, add bag of chopped kale and blanch for 3 – 4 min, drain. Once cooled, squeeze out excess water, set aside

    Peel nantes carrots, slice thinly on mandoline or by knife

    Bring a pot of water to a boil. Once boiling, add carrot ribbons, blanch for 3 min, drain and set aside

    Score both duck breasts through fat only, do NOT cut into flesh, bring a sauté pan to a med high heat. Lay duck breasts in a pan with skin side down, and brown for about 3 minutes. Turn them over and transfer to a pre heated 350 oven and bake duck breasts for 10 min. Remove from oven and let duck breasts rest for another 10 minutes. Once rested, cut into slices.

    Bring a pot of water to a boil, once boiling place eggs into boiling water and boil for 7 min exactly, remove with a slotted spoon and set aside

    Slice green onions thinly on a diagonal and reserve

    Cook noodles according to package directions, drain

    Finally, place ½ cup of shoyu tare (broth) in a bowl. Add noodles, kale, carrots, one peeled egg and cut in half sliced duck breasts and garnish with green onions

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