Why We Love This Ribeye and Lobster Recipe <\/strong><\/h3>\nRecreating a Japanese-style noodle dish at home can seem daunting, but I’m here to tell you it’s easy! This delightful recipe features tender ribeye and buttery poached lobster, all in a flavorful broth featuring earthy mushrooms, mild baby bok choy, herbs, and a soft-boiled egg. One bite is all it takes to transport your taste buds to an authentic Japanese restaurant.<\/p>\n
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- 1 Small Mixing Bowl<\/li>\n
- Whisk<\/li>\n
- Sous Vide Immersion Cooker<\/li>\n
- 1 Ziploc Bag<\/li>\n
- 1 Large Cast-Iron Pan<\/li>\n
- 1 Knife<\/li>\n
- 1 Small Sauce Pan<\/li>\n
- 1 Spoon<\/li>\n
- 1 Medium Sauce Pot with Lid<\/li>\n
- 1 Large Pot<\/li>\n
- Meat Thermometer<\/li>\n
- 4 Small Bowls<\/li>\n<\/ul>\n
How to Make Ribeye and Lobster Udon Noodle Soup<\/strong><\/h2>\nAny perfectly aged steak<\/a> from Omaha Steaks will complement the flavors in this recipe, but my favorite cut for this dish is the Omaha Steaks Private Reserve\u00ae Ribeyes<\/a>. Why? Because this exceptionally rich, buttery ribeye is extra-aged for at least 35 days for maximum tenderness and hand-carved by our master butchers. Incorporating some delicious surf with your turf doesn\u2019t get any easier than using Omaha Steaks Cold Water Lobster Tails<\/a>. These sweet and succulent lobster tails are prepped and flash-frozen the day of catch to lock in freshness. Every bite of this noodle soup is guaranteed to be perfect with Omaha Steaks.<\/p>\n1. Prepare the Steak Marinade<\/strong><\/h3>\nThis simple steak marinade delivers a big earthy flavor that enhances the flavor of your mouthwatering steak, making it the ideal complement to this flavor-packed noodle soup. To make this marinade, add your canola oil base, fresh cilantro, smashed garlic cloves, sweet and tangy mirin, savory soy sauce, warm ginger paste, floral lemongrass paste, spicy red miso paste, and acidic rice wine vinegar to a small mixing bowl, whisk until well incorporated, and set off to the side until your steaks<\/a> are ready to be marinated.<\/p>\n2. Steak It up a Notch <\/strong><\/h3>\nTo cook the perfect ribeye for this dish, get started the night before by thawing your Omaha Steaks Private Reserve\u00ae Ribeyes<\/a> in the refrigerator or with our convenient quick-thaw<\/a> method. Once thawed, pat them dry on all sides with a paper towel so the seasoning sticks well. Season each ribeye with salt and pepper and allow them to come to room temperature on the counter for about 10 minutes.<\/p>\nWhile the ribeyes are coming to room temperature, set your sous vide immersion cooker to 115 degrees Fahrenheit. Place your seasoned ribeyes in a sous vide or Ziploc bag, add the steak marinade, vacuum seal the ribeyes, and cook for 1 hour.<\/p>\n
Want to use a different protein? You can use any tender steak or chicken for this soup recipe. To prepare with chicken, sous vide Omaha Steaks Butcher’s Cut Air-Chilled Chicken Breasts<\/a> for 1 hour at 160 degrees Fahrenheit, then pan-sear and rest them for 6 minutes before slicing.<\/p>\nAfter your marinated steaks have cooked, add grapeseed oil to a large cast-iron pan over medium-high heat. Then remove the ribeyes from the bag and sear in a cast-iron pan for 30 to 40 seconds per each side until lightly charred. The ribeye will be cooked to 120 degrees Fahrenheit (rare doneness) because it will continue to cook when added to the hot broth. If you are looking for a specific steak doneness, check out our helpful Omaha Steaks Steak Doneness Guide<\/a>! Remove the ribeyes from the pan and let them rest for 6 minutes so the juices redistribute. With a knife, slice ribeyes down the middle once against the grain, then slice into half-inch medallions.<\/p>\n3. <\/strong>Spice up Your Soup With Chili-Corn <\/strong><\/h3>\nAdd some spice to your corn with this delicious chili oil marinade! Add olive oil and spicy chili oil to a small saucepan and bring to medium-high heat. Next, add corn kernels and a pinch of salt and pepper to the pan and saut\u00e9 for about 2 minutes, until slightly browned, then turn off the heat and toss with citrusy cilantro.<\/p>\n
4. Bring on the Noodles!<\/strong><\/h3>\nNow it’s time to prepare the mild and chewy udon noodles. Their unique texture allows them to absorb more flavor than similar noodles, making them ideal for this mouthwatering dish. Prepare your udon noodles to al dente doneness as per the instructions on the packaging and then set them aside until it’s time to assemble your bowls!<\/p>\n
5. It\u2019s Time to Reel in the Garlic Lobster <\/strong><\/h3>\n
- \n
- 1 Small Mixing Bowl<\/li>\n
- Whisk<\/li>\n
- Sous Vide Immersion Cooker<\/li>\n
- 1 Ziploc Bag<\/li>\n
- 1 Large Cast-Iron Pan<\/li>\n
- 1 Knife<\/li>\n
- 1 Small Sauce Pan<\/li>\n
- 1 Spoon<\/li>\n
- 1 Medium Sauce Pot with Lid<\/li>\n
- 1 Large Pot<\/li>\n
- Meat Thermometer<\/li>\n
- 4 Small Bowls<\/li>\n<\/ul>\n
How to Make Ribeye and Lobster Udon Noodle Soup<\/strong><\/h2>\n
Any perfectly aged steak<\/a> from Omaha Steaks will complement the flavors in this recipe, but my favorite cut for this dish is the Omaha Steaks Private Reserve\u00ae Ribeyes<\/a>. Why? Because this exceptionally rich, buttery ribeye is extra-aged for at least 35 days for maximum tenderness and hand-carved by our master butchers. Incorporating some delicious surf with your turf doesn\u2019t get any easier than using Omaha Steaks Cold Water Lobster Tails<\/a>. These sweet and succulent lobster tails are prepped and flash-frozen the day of catch to lock in freshness. Every bite of this noodle soup is guaranteed to be perfect with Omaha Steaks.<\/p>\n
1. Prepare the Steak Marinade<\/strong><\/h3>\n
This simple steak marinade delivers a big earthy flavor that enhances the flavor of your mouthwatering steak, making it the ideal complement to this flavor-packed noodle soup. To make this marinade, add your canola oil base, fresh cilantro, smashed garlic cloves, sweet and tangy mirin, savory soy sauce, warm ginger paste, floral lemongrass paste, spicy red miso paste, and acidic rice wine vinegar to a small mixing bowl, whisk until well incorporated, and set off to the side until your steaks<\/a> are ready to be marinated.<\/p>\n
2. Steak It up a Notch <\/strong><\/h3>\n
To cook the perfect ribeye for this dish, get started the night before by thawing your Omaha Steaks Private Reserve\u00ae Ribeyes<\/a> in the refrigerator or with our convenient quick-thaw<\/a> method. Once thawed, pat them dry on all sides with a paper towel so the seasoning sticks well. Season each ribeye with salt and pepper and allow them to come to room temperature on the counter for about 10 minutes.<\/p>\n
While the ribeyes are coming to room temperature, set your sous vide immersion cooker to 115 degrees Fahrenheit. Place your seasoned ribeyes in a sous vide or Ziploc bag, add the steak marinade, vacuum seal the ribeyes, and cook for 1 hour.<\/p>\n
Want to use a different protein? You can use any tender steak or chicken for this soup recipe. To prepare with chicken, sous vide Omaha Steaks Butcher’s Cut Air-Chilled Chicken Breasts<\/a> for 1 hour at 160 degrees Fahrenheit, then pan-sear and rest them for 6 minutes before slicing.<\/p>\n
After your marinated steaks have cooked, add grapeseed oil to a large cast-iron pan over medium-high heat. Then remove the ribeyes from the bag and sear in a cast-iron pan for 30 to 40 seconds per each side until lightly charred. The ribeye will be cooked to 120 degrees Fahrenheit (rare doneness) because it will continue to cook when added to the hot broth. If you are looking for a specific steak doneness, check out our helpful Omaha Steaks Steak Doneness Guide<\/a>! Remove the ribeyes from the pan and let them rest for 6 minutes so the juices redistribute. With a knife, slice ribeyes down the middle once against the grain, then slice into half-inch medallions.<\/p>\n
3. <\/strong>Spice up Your Soup With Chili-Corn <\/strong><\/h3>\n
Add some spice to your corn with this delicious chili oil marinade! Add olive oil and spicy chili oil to a small saucepan and bring to medium-high heat. Next, add corn kernels and a pinch of salt and pepper to the pan and saut\u00e9 for about 2 minutes, until slightly browned, then turn off the heat and toss with citrusy cilantro.<\/p>\n
4. Bring on the Noodles!<\/strong><\/h3>\n
Now it’s time to prepare the mild and chewy udon noodles. Their unique texture allows them to absorb more flavor than similar noodles, making them ideal for this mouthwatering dish. Prepare your udon noodles to al dente doneness as per the instructions on the packaging and then set them aside until it’s time to assemble your bowls!<\/p>\n
5. It\u2019s Time to Reel in the Garlic Lobster <\/strong><\/h3>\n
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