noodles in lobster broth, with duck egg & furikake

blentz8 avatar
By barbara lentz
from beulah, MI

I love to have this for breakfast. It's easy and so flavorful. You can find Furikake seasoning at Asian stores and online. It is a wonderful Umami flavor.

serves 2
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For noodles in lobster broth, with duck egg & furikake

  • FOR THE BROTH
  • 6 c
    water
  • 2 Tbsp
    better than bouillon lobster base bouillion
  • 3
    slices fresh ginger
  • 4 clove
    garlic minced
  • 1 Tbsp
    lemongrass paste or 2 stalks lemongrass peeled and bruised
  • 4 stalk
    scallions chopped
  • 2 Tbsp
    lime juice
  • FOR THE POACHED DUCK EGGS
  • 2
    duck eggs
  • 2 Tbsp
    vinegar
  • FOR THE NOODLES AND TO COMPLETE THE DISH
  • 4 oz
    rice vermicelli noodes
  • 2 Tbsp
    furikake seasoning
ADVERTISEMENT

How To Make noodles in lobster broth, with duck egg & furikake

  • 1
    For the broth: Place the water, Lobster stock, ginger, garlic and lemongrass into a large pot. Bring to a boil. Reduce heat to low and let simmer 20 minutes.
  • 2
    While the broth is simmering, place the noodles in a both of hot water and let sit for 15 minutes or cook according to package directions.
  • 3
    Strain the broth through a fine mesh strainer and discard the solids. Place the broth back into the pot and place over low heat. Add the scallions and lime juice. Taste and adjust for salt and let simmer over low heat while you are preparing the eggs.
  • 4
    Bring a pot of water to boiling and add the vinegar. Swirl the water to make a volcano like swirl and add one duck egg. Once the egg is poached remove with a slotted spoon to a bowl and repeat with the other egg.
  • 5
    Divide the noodles into two bowls. Top the noodles with the poached eggs. Ladle the hot broth over top and sprinkle with Furikake

Categories & Tags for Noodles in Lobster Broth, with Duck Egg & Furikake:

ADVERTISEMENT