Miso Ramen with lobster meat recipe
Ingredients:
Lobster Meat: 1–2 Cups pre-cooked lobster tail meat and cut into large pieces; Mushrooms: 1 Cup; Ramen Noodles: 2 servings fresh or dried; Toasted Nori (Seaweed): 1 sheet cut into quarters; Green Onions: 1/2 cup chopped; Other Garnishes: (Baby Bok Choy & Corn); Seafood Stock: 3 cups; Shiro Miso: 1/8 cup (white miso paste); Butter: 1 TBSP; Eggs: 2 (hard boiled or poached)
Step 1:
Simmer the dashi in a medium saucepan, but do not let it come to a boil.
Step 2:
Add the mushrooms and lobster to the dashi.
Step 3:
Place the miso in a small or medium bowl and whisk a quarter cup of the hot dashi into the miso until incorporated.
Step 4:
Whisk in another quarter cup of dashi. Pour the miso mixture into the saucepan and stir until combined.
Step 5:
In a separate saucepan, cook the ramen noodles in boiling water (should only take a few minutes).
Step 6:
Drain the noodles and divvy them up between serving bowls. Ladle the hot soup over the noodles and distribute the lobster and mushrooms in each bowl.
Step 7:
Tuck two squares of nori on the side of each bowl. Sprinkle green onions over the noodles and place a half tablespoon of butter on top. Arrange your other garnishes around the bowl and top with an egg.