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Ocha Lobster Noodle Soup

Prep Time: 10 mins

Cooking Time: 30 mins

Serves: 2


Japanese smoked peanut sauce (or teriyaki sauce)

1/2 pack of enoki mushroom

50g Bunashimeji mushrooms

1 sous vide ready Lobster Tail & Claw

80g of pasta/ramen

Truffle oil

20g young ginger puree

Masago Fish Roe

Spring onion, chopped

Some toasted black sesame seeds

Yuzu Paste (Optional)


2 tsp. green tea leaves

1 stick of dashi stock

500ml of water

1 tbsp. mirin (optional)


1. Preheat oven to 200 degrees.

2. Marinate mushrooms with smoked peanut sauce. Bake mushrooms for 10 minutes.

3. Make broth by adding dashi into water, steep the green tea bag, add in mirin if desire.

4. Cook noodles as per packet instructions.

5. Boil water, reduce heat to medium. Submerge lobster into the water for 1.5 minutes.

6. Drain noodles and place in bowl, drizzle in some truffle oil.

7. Arrange mushrooms and lobster on top of noodles, top with ginger puree, masago, sesame seed and spring onion.

8. Ladle in broth. Serve with yuzu paste if desire.

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