Ingredients (Serves 4)
6 cups seafood stock/dashi
2 cup mushrooms (white beech, shimeji, enoki, sliced shitake, etc.)
2-4 cups cooked lobster meat, cut into large pieces (our picked claw & knuckle meat is a great option!)
1/4 cup Shiro miso (white miso paste)
4 serving ramen noodles, fresh or dried
2 sheets toasted nori, cut into quarters
1 cup green onions, chopped
2 Tbsp. butter
2 eggs (hard boiled or poached)
Optional garnishes: baby bok choy, corn, blanched carrots, sprouts
Sea salt & pepper to taste
Bring stock to a simmer in a medium saucepan, but do not let it boil. Add the mushrooms.
Place the miso in a medium bowl and whisk in a quarter cup of the hot stock until incorporated.
Whisk in another quarter cup of stock. Pour the miso mixture into the saucepan and stir until combined.
Add lobster to stock.
In a separate saucepan, cook the ramen noodles as instructed (should only take a few minutes).
Drain the noodles and divide across serving bowls.
Ladle the hot soup over the noodles, evenly distributing the lobster and mushrooms.
Tuck two squares of nori on the side of each bowl. Add a half tablespoon of butter to each bowl, sprinkle green onions over top. Arrange your other garnishes around the bowl and top with halved egg.