Matsutake Ramen with Fresh Vegetables and Duck Egg

Ingredients Available at Martha’s Vineyard | Serves 1

Instructions

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.