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Ramen noodles with foie gras and broth

Temps de
préparation 30 minutes
Temps de
cuisson 15 minutes
Niveau de
difficulté Difficulty: ++
Dish type Main course, Soup
Cuisine type Duck foie gras, Japanese, Takeaway
Portions 4

Ingrédients

  • 400 g ramen noodles
  • 8 escalopes foie gras, cut into 2 cm cubes
  • 1/2 Chinese cabbage
  • 1 clove garlic
  • 5 green onions
  • 1/4 bunch coriander leaves
  • 1 long red sweet pepper (bull’s horn)
  • 2 tbsp soy sauce
  • 3 tbsp yakitori sauce
  • 50 g fresh ginger
  • 2 hard-boiled eggs
  • 1,5 L poultry stock
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Instructions

  • Boil poultry stock and cook ramen noodles for 3 mins.
  • Drain and reserve broth.
  • Add a small amount of yakitori sauce to the foie gras cubes as a marinade.
  • Finely mince the cabbage, pepper, and green onions.
  • Remove stems from coriander and finely chop leaves.
  • Grate garlic and ginger
  • Boil poultry stock.
  • Add garlic, ginger, pepper, and green onions.
  • Wait 2 mins, then add cabbage and whole eggs.
  • After 3 mins, add foie gras cubes. Let sit 3 mins.
  • Finish with the coriander and 2 tbsp soy sauce.
  • The broth is ready.
  • Remove eggs and cut in half.
  • Place them in the bottom of 4 bowls, dividing ramen noodles between bowls.
  • Pour piping-hot broth on top and garnish with foie gras cubes.