Meal Type: Soup, Dinner, Lunch
Diet Type: Dairy free, Gluten free, Low FODMAP, Phase 2 Reintroduce, The SIBO Diet: Balance
Cooking Time: 1 hour
Diet Type: Dairy free, Gluten free, Low FODMAP, Phase 2 Reintroduce, The SIBO Diet: Balance
Cooking Time: 1 hour
Get your noodle fix with my version of the Japanese ramen. Don’t be scared by cooking duck, once you’ve got the hang of it, this soup will regularly feature on your weekly meal plan. This ramen recipe has a flavorful broth that everyone will definitely love. It’s so much healthier than a traditional ramen and it’s SIBO friendly, too.
IMPERIAL
METRIC
Ingredients
Ramen Egg
- 4 eggs
- ½ cup gluten free soy sauce
- ½ cup rice wine vinegar
Soup
- 8 cups chicken stock
- 12 scallions, green part only, thinly sliced
- 1 thumb sized piece of ginger, thinly sliced
- ½ cup gluten free soy sauce
- ¼ cup rice wine vinegar
- 2 star anise
- 2 whole dried chilies
- 4.5 oz dried rice noodles
- 1 tbs rice wine vinegar
- 10.5 oz baby spinach leaves
- 2 tbs white sesame seeds, lightly toasted
- 2 tbs black sesame seeds, lightly toasted
- 2 tbs red pepper flakes
Duck
- 4 duck breast fillets
- 2 tsp salt
- 2 tsp Chinese 5 spice
Method
- First, prepare your ramen eggs. Soft or hard boil your eggs (depending on your preference). Once cooked, cool quickly in an ice bath, then peel the eggs and place in a small container or zip lock bag. Add the soy sauce and rice wine vinegar. Add as much water is required to ensure the eggs are fully submerged. Marinate in the fridge for a minimum of 4 hours up to 4 days. The longer the eggs marinate, the more of the flavor they will obtain.
- In a large soup pot, place the chicken stock, 8 scallions, ginger, soy sauce, rice wine vinegar, star anise and dried chilies. Slowly bring to a simmer. Cook, covered, over a low heat for at least 30 minutes to infuse the flavors.
- Place the rice noodles in a large bowl and cover with warm water. Allow to soften, then drain and set aside.
- Preheat the oven to 400°F. Sprinkle the skin of the duck breast fillets with salt. Sprinkle the duck meat with Chinese 5 spice. Set aside for 10 minutes to allow the salt to extract some of the moisture from the skin. Pat dry with a paper towel. Place the fillets on a rack over a baking sheet and place in the oven for 20 minutes, or until cooked to your liking. Remove from the oven and rest for 10 minutes. Slice the duck breast fillets and set aside.
- Remove the ramen eggs from their marinade and cut in half. Set aside.
To Serve
- When ready to serve, divide the noodles between 4 large bowls. Add in the spinach. Pour in the hot stock (which will cook the noodles and wilt the spinach) then top with slices of duck breast, 1 egg (2 halves), remaining scallions, sesame seeds and red pepper flakes. Serve immediately.
Note
- You can store the leftover egg marinade mixture in the fridge in an air tight container for 1 week if you know you will make this dish again (or if you would like to make marinated eggs for another dish). Alternatively, omit the soy sauce and rice wine vinegar from the main soup and add the marinade mixture instead so there is no waste.
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This is a great dish. Absolutely delicious! But two things came up (UK resident btw):
– the quantity of broth and duck breast is for more like six people not four. I have way too much leftover. (it’s way more filling than it looks!)
– the huge quantity of soy sauce and rice vinegar for the egg pickling is actually the same amount used in the broth but the recipe doesn’t suggest using the pickling liquid for the broth so it’s asking you to pour all the pickle juice away and pour fresh again. Surely this is massively wasteful?? I didn’t do this and the dish was incredible anyway.
Otherwise fantastic dish. Thank you!
Hi Chris
Thanks for your feedback. The reason why I don’t use the egg marinade mix with the soup is because the quantities are slightly different in the soup mixture. Plus, you can easily keep the marinade mix in the fridge and use it for more eggs for another pot of soup. I’ll pop a note on the recipe about that so others know they can do that. However, if you would prefer to use the marinade mix in your soup, please do so. I’m glad you found the soup filling. I do cater to a wide range of appetites and countries and my US based recipe testers were happy with this quantity for a 4-person serve. You could freeze the broth for the soup in individual portions and then add the fresh ingredients for a quick soup if you want to.
Kind regards
Rebecca
Hiya, thanks for the recipe. Does the red wine vinegar go in with all the rest of the soup ingredients? Thanks
Hi Ella
Oops, red wine vinegar was a typo and should say ‘rice wine vinegar’, which I’ve now fixed. And yes, that goes in with the rest of the soup ingredients.
Kind regards
Rebecca