Recipe
Ingredients
1–2 CUPS COOKED (STEAMED OR BOILED IN SHELL, THEN SHELLED) AND CUT INTO LARGE PIECES
1 CUP (WHITE BEECH, SHIMEJI, ENOKI, ETC.)
2 SERVING FRESH OR DRIED
1 SHEET, CUT INTO QUARTERS
1/2 CUP CHOPPED
3 CUPS
1/8 CUP (WHITE MISO PASTE)
1 TBSP
2 (HARD BOILED OR POACHED)
Directions
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 mush rooms 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.
Maine lobster
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