Lobster Ramen With Pickled Eggs
How to make Lobster Ramen With Pickled Eggs
Ingredients:
For the stock:
11 cups vegetable stock
3 large pieces kombu
1 ounce dried shiitake mushrooms
4 cloves of garlic, minced
3 inches of ginger, chopped
3 dried bird’s eye chili’s
2/3 cup dried bonito flakes
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
Toppings:
1 large carrot, grated
4 pickled eggs
2 1 1/2 pound lobsters, cooked
1 cup mizuna (or arugula)
1 large radish, thinly sliced
1 – 2 red chilies
2 green onions, diced
2 tablespoons butter, melted
2 sheets dried seaweed
Instructions:
Pour your stock into a large pot, and bring to a simmer. Add your kombu, mushrooms, ginger, and chilis and let it simmer away for 1/2 hour.
After 30 minutes, remove the kombu. Add your bonito flakes, and simmer for 5 minutes.
Strain your broth, into a large bowl. Add the clear broth back into the pot, and simmer away on medium low, until reduced by half (about 1 hour). Add your soy sauce and rice wine vinegar to the broth after 30 minutes or so to season.
While your broth is simmering, shell your cooked lobster, and set aside. (just before plating, toss your lobster in melted butter)
Bring a saucepan of water to a boil, and add your eggs. Boil for 6 1/2 minutes, then remove and place directly into an ice bath. Peel and set aside.
Cook your noodles according to the package instruction.
Build your ramen bowls with about 2 cups of stock, a large handful of noodles, half a soft boiled egg, lobster, Garnish with diced radishes, green onions, chilies, and mizuna leaves.
Pickled Eggs
Ingredients
8 large eggs
1 (15 ounce) can sliced beets with liquid
½ cup white vinegar
½ cup white sugar
½ cup water
½ teaspoon ground cinnamon (Optional)
Instructions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
Combine beets, vinegar, sugar, water, and cinnamon in a saucepan. Bring to a boil; stir until sugar is dissolved. Pour over eggs.
Cover and chill for 4 hours to overnight.