Mimolette Ramen

Recipe: Mimolette Ramen

Mimolette Ramen

A Big, Bold, Umami-filled Bowl
It’s often pointed out that one of the beautiful things about ramen is that there’s no traditional recipe. While the rest of Japanese cuisine is about time-honored craft and historical authenticity, ramen is fantastically freeform. And that allows for creativity and envelope-pushing to shine, which is exactly what we have going on in this ramen. The broth is gingery, garlicky, mushroomy, and, yes: cheesy. This recipe calls for the addition of French mimolette, which brings a sweet and caramelized depth to the dish, the perfect complement for the umami richness that’s already present. Toppings of smoked duck breast and onion confit only take things to an even higher level of deliciousness. It’s a ramen unlike any other, and just about as good as it gets.

Mimolette Ramen
A Big, Bold, Umami-filled Bowl
  • Prep Time : 20 min.
  • Cook Time : 5 hrs. 25 min.
  • Total Time : 5 hrs. 45 min.
  • Serves 4-6


  • 1 large carrot, cut into 1/2-inch-thick rounds
  • 1 bunch scallions, roots trimmed
  • 5 cups water, divided
  • 1 head garlic, skin on, roots removed, cut in half horizontally
  • 1 (2-inch) piece ginger, peeled and cut into 1/4-inch pieces
  • 20 dried shiitake mushrooms (about 2 oz)
  • 1/4 cup soy sauce
  • 1-1.5 lb. aged Isigny Mimolette with the rind
  • 5 cups water
  • 1/4 cup soy sauce, for shoyu tare
  • 2 tbsp mirin, for shoyu tare
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Directions For Mimolette Consomme, Broth & Tare

  1. Boil the Mimolette. Cut Mimolette into large chunks and then wrap in cheesecloth. Place into the pot, and cover with 5 cups of water. Boil and then simmer for 50 min.
  2. Prep aromatics. Hydrate Shitake mushrooms according to package with 5 cups of water. In large pot sauté carrots and scallions, until scallions brown, about 20 min.
  3. Amp up the aromatics. Add the garlic, ginger, shiitakes, cook 10 min. Add shiitake water 5 cups to the pot and stir to combine. Bring just to a simmer over high heat — just a few bubbles around the edges.
  4. Add Mimolette consommé and simmer the broth. Taste consommé, if it has the essence of Mimolette, add some black pepper to taste. Cook another minute more, and then strain with a large mesh strainer into a bowl. If after straining the consommé the liquid is clear, then proceed to add the consommé to the vegetable stock pot, if it’s not clear strain one more time. Bring the now combined stock to a boil and then reduce the heat as low as your stove will allow, add the soy sauce, and simmer uncovered, occasionally skimming the fat and scum that accumulates on the surface, 3 to 3 1/2 hours.
  5. Strain the broth. Pour the broth through a large-mesh strainer into a large bowl; discard the solids. Cool the broth to room temperature, then cover and refrigerate overnight. Before using, skim the fat off the surface and discard.
  6. Make the tare. Combine the soy sauce and mirin in a small airtight container, seal, and refrigerate until ready to use.

Directions For Assembly & Serving

  1. Cook the eggs. Fill a large saucepan with a few inches of water and place over high heat until it comes to a rolling boil. Reduce the heat so that the water is at a rapid simmer. Gently lower the eggs into the water 1 at a time, then simmer for 6 minutes. Remove the eggs with a slotted spoon to an ice water bath. Peel the cooled eggs, cut in half lengthwise, and set aside.
  2. Cook the noodles. Return the egg cooking water to a boil, add the noodles, and cook according to package directions, 3 to 5 minutes. Drain the noodles and run under cool water to stop the cooking.
  3. Simmer and flavor the broth. Bring the broth back to a boil in a separate saucepan. Remove from the heat and add the tare to taste.
  4. Assemble the bowls. Divide the noodles between 4 deep, wide bowls (or more bowls if you want to have smaller servings). Ladle on the hot broth. Top each bowl with 1 to 2 egg halves, mushrooms, onion confit, carrots, cornichons, and smoked duck breast.
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