Truffled Crab Ramen Soup (Boom)
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- 3 tablespoons soy sauce
- 2 cups butter softened
- 1/2 teaspoon soy sauce
- 1/4 teaspoon ground pepper
- 2 tablespoons scallions chopped
- 1/2 tablespoon minced shallot
- 1 tablespoon white truffle oil
- 4 cups pork broth (can substitute beef, chicken, or vegetable)
- 2 teaspoons dashi
- 8 tablespoons truffle butter (see recipe below)
- 1 pound fresh ramen noodles
- 12 ounces cooked dungeness crab meat
- 4 tablespoons thai basil
- 4 tablespoons cilantro chopped
- 1 teaspoon jalapeno pepper finely diced
- 3 teaspoons white truffle oil
- truffle butter recipe
- 1 tablespoon madeira or dry white wine
- 1/2 ounce truffle peelings
- 1/4 teaspoon chervil chopped
- Carbohydrate 10.8238962965751 g
- Cholesterol 244.025000310935 mg
- Fat 92.7685007426177 g
- Fiber 3.12002057601175 g
- Protein 6.11958670367095 g
- Saturated Fat 58.4002555639079 g
- Serving Size 1 1 Serving (522g)
- Sodium 742.126236273991 mg
- Sugar 7.7038757205633 g
- Trans Fat 6.64415168564098 g
- Calories 871 calories
Over high heat, combine broth, soy sauce, fish stock, and truffle butter. Boil for 2 minutes. Season to taste with salt and pepper, remove from heat and set aside. In a large pot over high heat, bring 8+ quarts of water to a boil. Cook ramen noodles until al dente, about 2 minutes. Drain noodles and place in large serving bowl. Top with the crab meat. Return broth to a boil for 1 minute then pour over the noodles and crab. Garnish with Thai basil, cilantro, scallions, jalapeño peppers, and truffle oil. TRUFFLE BUTTER RECIPE: Heat oil, add shallots, and cook about 2 minutes until translucent, but making certain not to brown. In mix master, beat butter, truffle oil, Madeira/white wine, soy sauce, and cooked shallots until smooth. Gently fold in truffle peelings and chervil along with salt and pepper. Will store in refrigerator for a month or freeze up to 3 months.
