Last week, I made a Southeast Asian lobster roll with a homemade lemongrass dressing. This week, I took some leftover meat from that very lobster to make a quick and very decadent miso ramen. Of course, you can use whatever you have in the fridge for this dish. I like miso for it’s distinct flavor and quick preparation. It’s an excellent ingredient in vegan cooking since it packs so much flavor and ‘umami’. Let’s make some ramen!
For 2 servings:
- 750ml dashi
- shiro miso (start with about a 1/4 cup)
- 2 cups cabbage, shredded
- 2 servings ramen noodles
- 1 cup shimeji mushrooms
- 1 cup fresh corn
- 4 Tbsp butter
- 1/2 cup green onion, finely chopped
- some leftover lobster meat (2 claws)
- 1 sheet of toasted nori, cut into quarters
- 1 hard boiled egg, cut in half lengthwise
For the soup:
Start by simmering a saucepan of standard dashi on medium heat. I usually use the dashi granules that you can get at the Asian grocery. Do not let it boil. There are delicate flavors at work here. Extract the lobster meat from the claws, keeping the meat intact for presentation. Once the dashi is at a gentle simmer, add the shimeji and lobster. When your lobster is warmed through, add the miso last. Whisk the miso through a small mesh strainer to mix thoroughly into the soup.
Preparation of the toppings is easy. Start by sauteing the cabbage in 2 Tablespoons of butter. Give it a quick once over, keeping the crispness and set aside. Since corn is in season, it’s flavor is best as it is. I like to leave it fresh and just add it to the finished soup.
If you are using fresh noodles, you don’t need a lot of time to cook them. 3 minutes is usually enough. Same goes for the instant type of noodle. Once they are done, simply strain and put into the serving bowls.
Putting it all together:
Now that your soup is done and your toppings are prepped, you can begin to bring it all together. Ramen is a beautiful thing in both it’s aesthetics and taste, so think of it like your painting a picture. We eat first with our eyes after all, right? Start with your bowl of noodles and ladle the hot soup over top. Working around the bowl like a clock, add the corn, cabbage, green onion, boiled egg and nori. Place the lobster claw in the center, stand back and admire what you just created. Just before serving, add a pat of butter on the corn. That butter will melt, bringing even more richness to the broth.
* alternate your colors to bring your eyes around the whole presentation
Of course, if you want to make this completely veganized, you can by substituting the dashi with a nice vegetable stock. Try different types of proteins as well like chicken, shrimp, tofu, tempeh or nothing. If you want to make this as an appetizer or enjoy simply as a miso soup, you can. You can simplify as much as you like and have it many ways. Have fun in the kitchen and take care!