6 Delicious Ramen Noodle Recipes That Have Been Missing from Your Life

Butter Lobster Ramen

“Ramen is the ultimate edible canvas,” says Brandon Kida, chef of Hinoki & the Bird in Los Angeles, who created the original recipe. While Chef Kida starts off by boiling down the parts of the lobster shells and hand-cuts the noodles, ours has been adapted to make it easier for home cooks.

Broth ingredients

1 quart lobster broth (check your local fish market)

1 onion peeled and quartered

1 carrots peeled and cut into 1″ pieces

1 stalks celery cut into 1″ pieces

1 stick unsalted butter

1 bay leaf

1 teaspoon black peppercorns

1 teaspoon fennel seed

1 teaspoon coriander seed

5 cloves of garlic

1/4 cup ginger, peeled and cut into 1″ pieces

2 tablespoons white miso

1/2 cup bonito flakes

Salt to taste

Directions

1. In a large stock pot add all ingredients and cover with water. Bring to a low and slow simmer and cook for six hours.
2. Strain the stock through a fine mesh sieve
3. Bring back to a boil, then keep at a low simmer until ready to serve.

Tare ingredients

½ cup soy

½ cup mirin

½ cup sake

1 tbsp. chili oil

½ cup garlic paste

Directions

Combine all ingredients in a bowl and mix well.

Soup ingredients

1 pound ramen noodles cooked to package instructions

1 pound of cooked lobster meat

1 tablespoon butter

Garnish

Chili flakes

Scallions (chopped)

Nori

Directions

1. Bring broth to a rapid boil.
2. Warm lobster meat in butter on low heat.
3. Place 1 tablespoon tare in soup bowls.
4. Pour boiling broth into bowls 2/3 full.
5. Immediately add the hot noodles.
6. Add lobster meat on top of noodles.
7. Garnish with chili flakes, scallions, and nori

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