Lobster Ramen Noodles (Print-Friendly Version)
Tender lobster and miso broth combine with ramen noodles and fresh veggies for a comforting bowl.
# Ingredients Required:
→ Seafood
01 -
2 lobster tails
→ Broth and Liquids
02 -
960 ml seafood stock
03 -
480 ml water
04 -
2 tablespoons soy sauce
05 -
1 tablespoon miso paste
06 -
1 tablespoon sesame oil
→ Vegetables and Aromatics
07 -
1 cup sliced mushrooms
08 -
1 cup baby spinach
09 -
2 green onions, chopped
10 -
1 teaspoon fresh ginger, grated
11 -
2 cloves garlic, minced
→ Noodles
12 -
2 packs ramen noodles
# Detailed Directions:
01 -
Bring a pot of salted water to a boil and cook the lobster tails for 5 to 7 minutes until just cooked through.
02 -
Remove the lobster tails from the water, allow to cool slightly, then extract the meat and cut into bite-sized pieces.
03 -
Heat sesame oil in a large pot over medium heat. Add minced garlic and grated ginger, sauté until fragrant without browning. Add sliced mushrooms and cook for about 3 minutes until slightly softened.
04 -
Pour in seafood stock and water, then bring the broth to a gentle boil. Stir in soy sauce and miso paste until fully dissolved.
05 -
Add the ramen noodles to the broth and cook according to package instructions.
06 -
Gently add lobster meat and baby spinach into the pot, cooking for an additional 2 minutes until heated through and spinach is wilted.
07 -
Ladle the ramen into bowls and garnish with chopped green onions before serving.
# Helpful Advice:
01 -
Avoid overcooking lobster to retain its tender texture and sweet flavor.