Butter Lobster Ramen
“Ramen is the ultimate edible canvas,” says Brandon Kida, chef of Hinoki & the Bird in Los Angeles, who created the original recipe. While Chef Kida starts off by boiling down the parts of the lobster shells and hand-cuts the noodles, ours has been adapted to make it easier for home cooks.
1 quart lobster broth (check your local fish market)
1 onion peeled and quartered
1 carrots peeled and cut into 1″ pieces
1 stalks celery cut into 1″ pieces
1 stick unsalted butter
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon fennel seed
1 teaspoon coriander seed
5 cloves of garlic
1/4 cup ginger, peeled and cut into 1″ pieces
2 tablespoons white miso
1/2 cup bonito flakes
Salt to taste
- In a large stock pot add all ingredients and cover with water. Bring to a low and slow simmer and cook for six hours.
- Strain the stock through a fine mesh sieve
- Bring back to a boil, then keep at a low simmer until ready to serve.
½ cup soy
½ cup mirin
½ cup sake
1 tbsp. chili oil
½ cup garlic paste
Combine all ingredients in a bowl and mix well.
1 pound ramen noodles cooked to package instructions
1 pound of cooked lobster meat
1 tablespoon butter
- Bring broth to a rapid boil.
- Warm lobster meat in butter on low heat.
- Place 1 tablespoon tare in soup bowls.
- Pour boiling broth into bowls 2/3 full.
- Immediately add the hot noodles.
- Add lobster meat on top of noodles.
- Garnish with chili flakes, scallions, and nori
Don’t miss these tasty and healthy breakfasts from around the world.
Noodles in beef bone broth with fish sauce
Courtesy John Valls
“Toppings for this soup can vary, but we love the corn-cherry tomato combo because the sweetness adds an amazing high note,” says Chef Tressa Yellig, owner of Broth Bar in Portland, Oregon and Olympia, Washington.
1 carrot, peeled
6 cloves garlic, peeled
2″ knob ginger, peeled
2 green onions
1 teaspoon sea salt
5 tablespoons sake
5 teaspoons fish sauce
20 ounces unsalted beef bone broth
1 package (10 ounces) Umi Organic Fresh Ramen Noodles
1 ear corn, shucked and kernels cut off the cob
1/2 pint cherry tomatoes, sliced in half
1/3 pound wild shrimp, peeled, deveined, and poached
2 scallions, cut on a bias
Fish sauce to taste
Extra virgin olive oil, to taste
1.Toast shrimp in a small skillet.
2. Pulse toasted dried shrimp, carrot, garlic, ginger, green onion, and sea salt in a food processor.
3. In a sauce pan, add the carrot paste and sake and fish sauce and bring to a low simmer over medium heat. Cook for 5 minutes. Remove from heat and let cool. Set aside 1/2 cup tare for this dish. Put the rest in a container in your fridge or freezer for later.
4. Bring a large pot of water to a rapid boil.
5. In a sauté pan, heat a splash of olive oil and gently sauté the corn kernels until just light browned. Sprinkle with a pinch of salt. Remove from heat.
6. Gently heat bone broth on the stove to just under a boil.
7. Tease apart ramen noodles and add to boiling water. Stir and cook in boiling water for 2 minutes. Drain well.
8. In two deep individual bowls, add to each: 1/4 cup carrot tare, 1 portion cooked noodles, half of corn, half of tomatoes, and optional shrimp. Cover with 10 ounces hot broth. Garnish with scallions and a swirl of olive oil. Taste and adjust saltiness with fish sauce.
Korean pork noodle bowl
Courtesy Executive Chef at Home Chef, Jimmy Madla
Home Chef‘s Korean Pork Noodle Bowl is simple enough that it can be made in 35 minutes from start to finish. It’s just lo mein noodles mixed with ground pork and green beans and tossed in a teriyaki-based sauce. Jimmy Madla, the executive chef at Home Chef, calls this meal a “bowl of joy.”