noodles in lobster broth, with duck egg & furikake

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
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