Grilled Duck Ramen from Wagamama features tender grilled duck slices, fresh noodles, and vibrant vegetables simmered in a rich, savory broth, topped with a perfectly soft-boiled egg and a sprinkle of spring onions for a satisfying, flavorful meal.
Equipments
- Grill or grill pan
- Large pot
- Saucepan
- Chef’s knife
- Cutting board
- Tongs
- Ladle
- Small bowl (for eggs)
- Slotted spoon
- Ramen bowls
Ingredients
- 2 duck breasts
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 teaspoon five spice powder
- 2 packs fresh ramen noodles
- 4 cups chicken or duck broth
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 garlic cloves
- 2 pak choi
- 1 carrot
- 4-6 shiitake mushrooms
- 2 eggs
- 2 spring onions
- 1 red chili
- Fresh coriander
- Salt
- Black pepper
Duck breasts should be fresh and trimmed of excess fat to ensure tender, flavorful slices when grilled. Fresh ramen noodles are preferable for an authentic texture, but dried noodles can be used in a pinch. The broth's richness depends on quality chicken or duck stock combined with miso paste and sesame oil for depth. Vegetables like pak choi, carrot, and shiitake mushrooms add vibrant, fresh notes, so wash and prepare them carefully before simmering. Your homemade Grilled Duck Ramen from Wagamama copycat menu will come alive with these carefully selected, balanced ingredients.
Instructions
- Marinate duck breasts with soy sauce, hoisin sauce, honey, five spice powder, salt, and black pepper; set aside.
- Bring a saucepan of water to a boil; carefully lower eggs in and cook for 6 minutes, then transfer to a small bowl with cold water; peel and halve.
- Heat grill or grill pan over medium-high heat; grill marinated duck breasts until cooked to desired doneness, then rest and slice thinly.
- In a large pot, heat sesame oil; sauté grated ginger and minced garlic cloves until fragrant.
- Add chicken or duck broth and miso paste; whisk until miso is dissolved.
- Bring broth to a gentle simmer.
- Slice carrot into matchsticks, halve pak choi, slice mushrooms, spring onions, and red chili.
- Add shiitake mushrooms, carrot, and pak choi to simmering broth; cook until tender.
- Cook ramen noodles in a separate pot according to package instructions; drain.
- Divide cooked noodles into ramen bowls.
- Ladle hot broth and vegetables over noodles.
- Top each bowl with sliced grilled duck, halved soft-boiled egg, spring onions, red chili, and fresh coriander.
- Serve immediately.
Substitution
Grilled Duck Ramen from Wagamama copycat menu offers a delightful balance of smoky, tender duck and rich, umami-packed broth. If fresh ramen noodles are unavailable, you can substitute with dried ramen or even udon noodles for a different texture. When grilling the duck, a grill pan or oven broiler works well to achieve the same caramelized exterior. For the broth, chicken broth can replace duck broth without losing depth of flavor. Your fresh vegetables can be swapped for similar seasonal greens to keep the dish vibrant and nutritious.
Tips
Ensure the eggs are placed gently into boiling water to avoid cracking and peeled promptly after cooling to keep the yolk perfectly soft. When grilling the duck breasts, allow them to rest for a few minutes before slicing to retain their juices and tenderness. Use a whisk to fully dissolve the miso paste into the broth to achieve a smooth, rich flavor. Your fresh ramen noodles cook quickly, so prepare the broth and toppings beforehand to serve the dish hot and flavorful.
Nutritions
Grilled Duck Ramen from Wagamama provides a balanced combination of protein from tender duck breasts and eggs, along with fiber and essential vitamins from pak choi, carrots, and shiitake mushrooms. The dish is rich in antioxidants and anti-inflammatory compounds thanks to garlic, ginger, and red chili, which also enhance metabolism. Fresh ramen noodles offer a source of carbohydrates to fuel your energy needs, while miso paste contributes probiotics for digestive health. Your meal delivers a flavorful, nutrient-dense option that supports overall well-being.
Storage
Store leftover grilled duck and broth separately in airtight containers in the refrigerator for up to 3 days to maintain freshness and flavor integrity. Keep the ramen noodles in a sealed bag or container to prevent them from becoming soggy and reheat them briefly in hot water before serving. Your soft-boiled eggs should be stored peeled or unpeeled in a covered container and consumed within two days for the best texture and safety.
Variation or Alternatives
You can substitute the duck breasts with tender sliced chicken thighs or pork belly for a different protein option. Roasting the duck instead of grilling adds a crispy skin texture and depth of flavor. Swap fresh ramen noodles with soba or udon noodles to vary the noodle base while maintaining the meal's heartiness. For a smoky twist, use smoked mushrooms or add a splash of smoked soy sauce to enhance the broth's complexity.
Allergies
Grilled Duck Ramen from Wagamama contains common allergens such as soy (soy sauce and miso paste), eggs, and sesame oil, which may trigger allergic reactions in sensitive individuals. The presence of mushrooms and chili could also cause issues for those with specific food intolerances or sensitivities. If you have any known allergies, it's important to check each ingredient carefully to ensure your safety while enjoying this flavorful dish.
Why this recipe?
Grilled Duck Ramen from Wagamama offers a rich and savory broth infused with tender, smoky duck that creates a unique flavor profile unlike typical ramen dishes. The combination of perfectly cooked noodles, fresh spring onions, and a balanced hint of spices delivers a satisfying texture and taste that appeals to food enthusiasts. Making a copycat version allows you to recreate this gourmet experience at home, customizing ingredients to your preference while enjoying the authentic umami richness. Your culinary skills will shine as you master this restaurant favorite, impressing friends and family with every flavorful bite.