Japanese noodle soup with lobster and mushrooms that’s quick and easy to make. SLURP!!!
In the last few days, Alice from Eat A Duck I Must, a dear friend of mine, emailed me to tell me about their lobster somen recipe, which takes just 15 minutes to make and is their go-to summer lunch dish.
The sender even supplied a picture of the food itself was even provided to me by the sender.
When I saw their lovely photograph, I knew I wanted to go.
The fact that lobsters are currently on sale at my Asian grocery shop for $6.95 per pound is also an extraordinary coincidence.
The timing couldn’t have been better.
Japanese noodles known as somen are prevalent during the summer months.
It is common for somen to be served in a dashi-flavored sauce that is chilly.
Even though this lobster and mushroom somen only took me 15 minutes to prepare, the grilled mushrooms and lobster claw on top gave it a sophisticated appearance.
It was a joy to slurp down cold noodles with the purest flavors, and I couldn’t stop.
It’s the ideal recipe for a hot summer’s day.
After poaching and grilling lobster claws with butter, I altered the original recipe and added a few extra touches.
This enhances the lobster’s already-delicious flavor and scent by infusing it with butter.
Before cooking the oyster mushrooms, I coated them with some butter. Because it was so chilly, they were the ideal footwear.
In the absence of lobster, shrimp or scallops will do.
I’m sure the somen will be delicious, no matter what. It’s time to eat!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 50 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- CHAWANMUSHI (JAPANESE STEAMED EGG CUSTARD)
- AGEDASHI TOFU
- MISO SOUP
- green onion, cut into small rings
- 1 bundle somen
- 1 1/2 cups water
- 2 tablespoons Tsuyu or Soup Base, such as Mizkan Bonito-Flavored Soup Base, or to taste
- oyster mushrooms
- 2 lobster claws
- Clean and cook the lobster claws in hot boiling water for around 5 minutes. According to the package instructions, Somen should be boiled in a separate pot of hot water (usually 4-5 minutes).
- Crack the shells of the lobsters and extract the flesh by rinsing them under cold water. Place the noodles in an ice bath after draining.
- Tsuyu or soup base should be mixed into 1 1/2 cups water using a spoon.
- If you want to enhance the flavor and scent of the lobster meat, brush it with butter and cook it for a couple of minutes. Grilling the lobster with butter brings out more flavor and aroma than poaching it.
- Add a little butter to the mushrooms and grill for a few minutes before removing. Two serving bowls of cold noodles should be prepared.
- Add the lobster meat, soup base, and grilled mushroom in a bowl, and stir to combine. Add some chopped green onions as a final touch to the dish. It’s time to eat now.