noodles in lobster broth, with duck egg & furikake
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.
prep time
5 Min
cook time
25 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- FOR THE BROTH
- 6 cups water
- 2 tablespoons better than bouillon lobster base bouillion
- 3 slices fresh ginger
- 4 cloves garlic minced
- 1 tablespoon lemongrass paste or 2 stalks lemongrass peeled and bruised
- 4 stalks scallions chopped
- 2 tablespoons lime juice
- FOR THE POACHED DUCK EGGS
- 2 duck eggs
- 2 tablespoons vinegar
- FOR THE NOODLES AND TO COMPLETE THE DISH
- 4 ounces rice vermicelli noodes
- 2 tablespoons furikake seasoning
How To Make noodles in lobster broth, with duck egg & furikake
-
Step 1For 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.
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Step 2While 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.
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Step 3Strain 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.
-
Step 4Bring 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.
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Step 5Divide the noodles into two bowls. Top the noodles with the poached eggs. Ladle the hot broth over top and sprinkle with Furikake
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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