Bitter Melon & Smoked Duck Ramen with Black Garlic Broth

Instructions

1. 1

   Soak dried shiitake mushrooms in warm water for 30 minutes. Squeeze out excess water and reserve the soaking liquid.

   ~30 min
2. 2

   In a large pot, combine the reserved mushroom soaking liquid (strained), chicken bone broth, and the soaked shiitake mushrooms. Bring to a simmer.

3. 3

   Add black garlic cloves, roughly chopped ginger, and garlic cloves to the pot. Simmer gently for 45 minutes to infuse the flavors.

   ~45 min
4. 4

   While the broth simmers, prepare the bitter melon. Cut in half lengthwise, scoop out seeds, and slice thinly. Blanch in boiling water for 2 minutes, then immediately shock in ice water to retain its color and crispness. Drain.

   ~15 min
5. 5

   Slice the smoked duck breast thinly.

   ~5 min
6. 6

   Finely chop the white parts of the scallions and slice the green parts diagonally for garnish.

   ~5 min
7. 7

   Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Stir in soy sauce, mirin, sesame oil, and white miso paste until well combined. Season with salt and white pepper to taste. Keep warm over low heat.

   ~10 min
8. 8

   Cook ramen noodles according to package directions. Drain well.

   ~5 min
9. 9

   To serve, divide the cooked ramen noodles among four bowls. Ladle the hot black garlic broth over the noodles.

   ~2 min
10. 10

    Arrange the blanched bitter melon slices and smoked duck breast over the noodles. Garnish with chopped scallions, sliced green parts of scallions, and thinly sliced red chili peppers (if using).

    ~3 min