"This dish is all about soul. Ramen is a humble dish traditionally, but can be lifted from simple to extraordinary with the addition of amazing Australian produce, like the beautiful scallops from Queensland [we've used here]. The beauty lies in the layers of flavour and textures of all the elements coming together. How can you not love it!" Hamish Ingham, Bar H 






Skill level

Average: 1.5 (2 votes)


  • 1 x (270 g) pack organic udon noodles
  • 1 nori (seaweed) sheet, cut into 4 squares
  • 1 punnet baby shiso, leaves picked
  • 1 bunch Thai basil, leaves picked
  • 4 large fresh scallops, cut in half
  • 1 store-bought Chinese roast duck, breast meat removed and shredded (bones reserved for stock below) (see Note)
  • 4 egg yolks
  • 30 g dried wakame, soaked in cold water and drained
  • 1 x (100 g) punnet fresh black fungi, woody stems removed
  • 40 g umeboshi plums
  • 30 g toasted sesame seeds
  • 1 pinch ground Sichuan pepper


Duck stock

  • 50 ml olive oil
  • 100 g ginger, roughly chopped
  • 6 small French shallots, roughly chopped
  • ½ bunch spring onions, chopped
  • 1 bunch coriander, leaves picked and stems reserved
  • bones from 1 roast duck (see above), chopped into pieces
  • 4 star anise
  • 2 litres good-quality chicken stock
  • 50 ml tamari, or to taste
  • 2 tbsp sesame oil, or to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the stock, heat the oil in a large saucepan over medium heat. Sauté the ginger, shallot, spring onion and coriander stems for about 10 minutes or until softened, but not browned. Add the duck bones, star anise and chicken stock. Bring to the boil, then reduce to a simmer and cook for 30 minutes, skimming the surface regularly. Strain the stock through a fine sieve and return to a clean pot. Add the tamari and sesame oil to taste. Keep warm until required. 

Bring a large saucepan of salted water to the boil and cook the noodles for about 8 minutes or until cooked. Strain and divide among serving bowls. Ladle the stock into the bowls and carefully arrange the nori, shiso, basil, coriander, shredded duck breast, raw scallop, wakame, black fungi and umboshi plum in small piles on top. Lastly, place the raw egg yolk in the middle of each bowl. Garnish with the Sichuan pepper and sesame seeds.



• Chinese roast duck is available from Chinese butchers. This recipe only requires the duck breast and bones. 


Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Suresh Watson. Creative concept by Lou Fay.


You'll find Hamish Ingham behind the wok at Sydney's Bar H.