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Matsutake Ramen with Fresh Vegetables and Duck Egg

Matsutake Ramen with Fresh Vegetables and Duck Egg

Ingredients Available at Martha’s Vineyard | Serves 1


  • 5 shiitake mushroom, stem removed
  • 1 baby bok choy
  • 1 small whole carrot
  • 1 small watermelon radish
  • 1 scallion for garnish
  • 2 tbs cilantro for garnish
  • 1 small serrano pepper for garnish
  • 1 tbs sesame Oil
  • 1 soft-boiled Robinson Farms Duck Egg
  • 1 serving ramen noodles
  • 1 jar Matsutake Professional Ramen Base


Sauté shiitake mushrooms in 1 tablespoon sesame oil until tender. Reserve.

Blanch baby bok choy in boiling water until tender-crisp. Reserve.

Clean and cut remaining vegetables into various shapes and thickness while mushrooms and bok choy are cooking.

In a small pot, bring 3-4 cups water to a rolling boil. Carefully add one Robinson Farms Duck Egg to water and boil on high for 7 minutes. Remove immediately from water and place in a bowl of ice water for a moment, until just cool enough to handle. Peel carefully, shell is thicker than a chicken egg.

In a medium pot, bring water to a boil and cook ramen noodles according to package directions. Drain.

Bring one jar of the Matsutake Professional Ramen Base to a high simmer.

Arrange noodles, mushrooms, bok choy, carrots and radish in a large, deep bowl. Add soft boiled duck egg and pour over hot ramen broth. Garnish with scallions, cilantro and serrano Peppers.