Save your duck bones and make ramen the next day!

Add bones to a large stock pot with sliced ginger, sake, mirin, and 8 liters of water. Boil on medium high heat, with lid ajar, for 3 hours. Add sea salt to your desired level of savoriness. Enjoy the rich duck stock!

To make ramen, boil 3 liters water in a separate pot. Add ramen noodles and cook on high heat 1 minute. Strain and rinse with cold water. Serve in duck broth with soy eggs, kimchi, chili crisp and other toppings of your choice like sliced scallions, bamboo shoots, etc.

Feeds 4-6 ppl

• 4 pack Sun ramen noodles

• 200g ginger

• 1 pint sake/mirin

• 4 soy eggs

• ½ pint PAGU housemade kimchi

• ½ pint PAGU chili crisp