It’s lobster season! (…well, in California at least..) Make our Miso Lobster Ramen Recipe and enjoy a unique noodle delight!
Enjoy our Miso Lobster Ramen Recipe and see how well our Umami Miso Ramen pairs with some delicious seafood. Lobster season here in Southern California and long the coast is November until March. Like us, if you have some scuba-friendly chefs that like to get their own lobster – well- you are in luck! Using our Umami Miso Ramen it’s absolutely possible to make great ramen at home. We poach the lobster in butter to cook, but, you can steam or poach in dashi if you prefer.
That’s the brilliance of Fresh Japanese ramen from Hakubaku. Give this recipe the extra kick of miso and savory flavor you would get at a ramen bar- AT HOME!
Makes 4 servings
- 4 Umami Miso Ramen packs BUY NOW>>
- 1 cups white wine
- 1 cup mushrooms (white beech, shimeji, enoki, etc.)
- 12 peppercorns
- 1 tbsp butter
- Bunch organic garden scallions cut on small bias
- 1 ¼ pounds fresh lobster (claw meat is best- steamed or boiled in shell, then shelled) and cut into large pieces
- 1 cup dashi (see how to make here)
- 1 packet of miso soup mixed with water to make a paste
- Sea salt and freshly cracked pepper
For Toppings
- 2 Sheeets Nori
- 4 Steamed Baby bok choy
- 2 green onions (finely sliced)
- Shoyu Egg (see how to make here)
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 dissolved.
- Add 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 2 minutes).
- 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.
- 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.
Putting it together
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Finally, pour miso soup over noodles and toppings in each bowl. Sprinkle with sliced green onions.
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Serve immediately with nori.
ENJOY!
from our favorite social media influencer/chef: @mclimfood
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