A refined seafood ramen built on roasted langoustine shells, with bright yuzu notes and a light kombu foam.
Roasting the langoustine shells before building the broth is what gives this ramen its depth — shells caramelize the same way bones do, releasing flavor a raw shellfish stock never reaches. Kombu foam replaces a heavier dashi finish with something lighter, so the sea flavor lands without weighing down a bowl that's already rich from the shellfish.
Serves 2
Ingredients:
- 6 ounces – Ramen Noodles
- 6 – Fresh langoustines (shells reserved for broth)
- Lagoustine broth (see sub-recipe)
- Kombu foam (see sub-recipe)
Speciality Items:
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Steps:
- Arrange noodles, add langoustine meat, pour broth, garnish with kombu foam.
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Langoustine Broth
Ingredients:
- all – Langoustine shells
- 10 g – Kombu
- 1 tbsp – White soy sauce
- 1 liter – Water
Steps:
- Preheat oven to 400°F (205°C).
- Roast shells for 15 minutes.
- Simmer water, add shells, Kombu, and white soy sauce.
- Cook for 45 minutes then strain.
Kombu Foam
Ingredients:
- 100 mL – Kombu broth
- 1 g – Soy lecithin
Steps:
- Blend at surface to create foam.
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