Umami-Packed Lobster Ramen
with Tomato-Miso Sauce & Shiitake Salad
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
A sprinkling of nori flakes is the final touch on this topnotch noodle dish, overflowing with Japanese flavours. Entwined in fresh ramen, the natural sweetness of lobster plays off the umami undertow of miso and roasted garlic. And mmmm, those tamari-dressed shiitake mushrooms!
We will send you:
- 225g Pre-cooked wild-caught lobster meat (product of Canada)
- 2 Scallions
- 90g Shiitake mushrooms
- 280g Cherry tomatoes
- 100g String peas (sugar snap peas or snow peas)
- 1 Celery stalk
- 45ml Creamy, Thick Tamari & Garlic vinaigrette
- 1g Crushed nori
- 20g White miso paste
- 225g Fresh ramen noodles
- 15g Minced roasted garlic
Contains: Lobster • Soy • Wheat
You will need:
Large high-sided pan
Medium pan
Medium pot
Oil
Strainer
Salt
Total Fat
20 g
Saturated Fat
2 g
Sodium
1340 mg
Total Carb
82 g
Sugars
9 g
Protein
40 g
Fibre
6 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Remove the stems from the mushrooms; thinly slice.
- Thinly slice the scallions and celery crosswise.
- Cut the string peas crosswise into thirds.
Start the sauce
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add ½ the scallions and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomatoes, miso, garlic and 2 tbsp water (double for 4 portions).
- Sauté, 2 to 3 min., until the tomatoes begin to burst.
Sauté the mushrooms
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and sauté, 2 to 3 min., until golden brown.
- Transfer to a medium bowl.
Boil the noodles
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 1 to 3 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Finish the sauce & combine the noodles
- To the pan of sauce, crush the tomatoes with the back of a spoon.
- Add the lobster and string peas. Cook, stirring often, 2 to 3 min., until heated through.
- Add the noodles; toss well.
Finish & serve
- To the bowl of mushrooms, add the celery, remaining scallions and the vinaigrette; toss well.
- Divide the noodles between your bowls.
- Top with the mushrooms.
- Garnish with the nori. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
