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!

Ingredients

• 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 

Directions

• 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.