Warrior's Ramen Soup

Are you feeling in the mood to cook today? It would be the perfect time to make a Warrior's ramen soup!


  • 2 packages of ramen noodles 
  • 2 mini bok choys 
  • 1 package of sliced bellas mushrooms 
  • 1 carptte in fine juliennes 
  • 2 eggs 
  • 1 red or green jalapeño pepper, seeded and sliced 
  • ¼ cup chopped fresh ginger 
  • Lime juice, to taste 
  • Homemade duck stock OR store-bought chicken stock 
  • Rice vinegar 
  • Chilli flakes 
  • Fresh coriander 
  • Sesame oil 
  • Tomahawk Blend (use the Traditional Blend for a less spicy result) 
  • 1 duck breast 



  • Cook the eggs for 4 to 5 minutes and put them in a cold water bath to stop the cooking. They should be runny. 
  • Heat the broth and add the chopped ginger. Add salt and pepper. Simmer and add a few chili flakes and lime juice to taste. 
  • Marinate carrots in sesame oil and rice vinegar for 30 minutes. 
  • Cut the mini bok choy in half and toast in a pan with oil, then remove. 
  • Fry the mushrooms in the same pan until they have lost their water. 
  • Flatter duck breast with Tomahawk Spices. Score the fat without touching the skin and brown in a very hot pan, skin side down, to give it a nice color. Turn over for 3 minutes, then place in oven at 400°F for 5 minutes. The duck breast should be pink. 
  • Remove from oven and let rest for a few minutes in aluminum foil. 
  • Meanwhile, add the noodles to the broth. Adjust the seasoning. 
  • Cut the duck breast into thin slices. 
  • Pour broth and noodles into two bowls. 
  • Garnish with carrots (drained from marinade), mushrooms, duck breast and bok choy. Add jalapeño peppers to taste and fresh coriander. 
  • Add a large pinch of Warrior Spice. 

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