Ingredients

  • 3 cups seafood stock
  • 1 cup mushrooms (white beech, shimeji, enoki, etc.)
  • 1–2 cups lobster meat, cooked (steamed or boiled in shell, then shelled) and cut into large pieces
  • 1/8 cup shiro miso (white miso paste)
  • 2 serving ramen noodles, fresh or dried
  • 1 sheet toasted nori (seaweed), cut into quarters
  • 1/2 cup green onions, chopped
  • 1 tbsp butter
  • other garnishes (baby bok choy & corn)
  • 2 eggs (hard boiled or poached)

Directions

  • Simmer the dashi in a medium saucepan, but do not let it come to a boil.
  • Add the mushrooms and lobster to the dashi.
  • Place the miso in a small or medium bowl and whisk a quarter cup of the hot dashi into the miso until incorporated.
  • Whisk in another quarter cup of dashi. Pour the miso mixture into the saucepan and stir until combined.
  • In a separate saucepan, cook the ramen noodles in boiling water (should only take a few minutes).
  • Drain the noodles and divvy them up between serving bowls. Ladle the hot soup over the noodles and distribute the lobster and mush rooms in each bowl.
  • 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.
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