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.