A refined seafood ramen built on roasted langoustine shells, with bright yuzu notes and a light kombu foam.
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:
- Food Scale Need it? Click here to start cooking
- Kombu Need it? Click here to start cooking
- Fine chinois Need it? Click here to start cooking
- Soy lecithin Need it? Click here to start cooking
- Immersion Blender Need it? Click here to start cooking
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Steps:
- Arrange noodles, add langoustine meat, pour broth, garnish with kombu foam.
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.
More Info
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