Kai Miso Ramen Recipe
fried soft shell crab, lobster tail, shrimp, & dashi, recommended add-ons: tamago & nori
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Dashi Broth
In a pot, bring the dashi broth to a simmer. Add miso paste and stir until dissolved. Season with salt and pepper to taste.
- 2
Cook the Ramen Noodles
In a separate pot, boil water and cook the ramen noodles according to package instructions. Drain and set aside.
- 3
Fry the Soft Shell Crab
Heat oil in a deep pan. Season the soft shell crab with salt and pepper, then fry until golden brown and crispy. Remove and drain on paper towels.
- 4
Cook the Lobster and Shrimp
In the same oil, carefully add lobster tail and shrimp. Cook until lobster is opaque and shrimp turns pink. Remove and set aside.
- 5
Assemble the Ramen Bowl
In a bowl, add a portion of ramen noodles. Pour the dashi broth over the noodles. Top with fried soft shell crab, lobster tail, shrimp, sliced tamago, and nori sheets. Garnish with chopped green onions.
- 6
Serve
Serve the ramen hot and enjoy your delicious KAI MISO RAMEN!
