Sort ingredients
motherburn
QR Code
Listen
Pdf
Step 1: Bring a medium saucepan of water to a boil. Add the egg noodles and cook for 4 to 5 minutes. Drain and place in a serving bowl. Toss with sesame oil. Set aside.
Step 2: In a large saucepan over high heat, add the water and cabbage. Bring a boil. Turn off the heat and scoop out and discard the cabbage. Add the rice noodles and soak for 10 minutes. Drain and rinse. Place the blue noodles into a small bowl. Squeeze over the lime, toss to change the color. Set aside.
Step 3: Place the lobster shell on its back, open side up. Layer the lobster, enoki mushrooms, spinach, green onions, and fried onions. Add the dyed rice noodles. Top with chili oil.
Step 4: In a large saucepan over medium, add the chicken broth, dashi, soy sauce, and mirin. Simmer for 2 to 3 minutes. Turn off the heat. In a small bowl add the miso. Stir 2 to 3 spoonfuls of broth, stirring until the miso has dissolved. Add it back into the simmered broth.
Step 5: Over the egg noodles in the serving bowl, crack the crustacean revealing its contents. Pour over the broth. Sprinkle black sesame seeds then serve.