Duck ramen with shiitake mushrooms

Add the dried shiitake mushrooms and nori seaweed to the broth. Simmer over low heat for about three hours to deepen the flavours, then season with soy sauce.

Clean and pat dry the duck breasts. Place them skin-side down in a cold pan and slowly fry until golden brown for 5-8 minutes. Flip and cook for another minute. Then transfer to a 190°C oven for 10 minutes to finish cooking. Let the meat rest before slicing.

Cook the ramen noodles in boiling, unsalted water for 1.5 minutes (use plenty of water). Drain and rinse with hot water.