Truffle Crab Ramen

Lump crabmeat in a creamy broth with a touch of truffle oil and a swirl of black pepper.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 6 ounces lump crabmeat (picked over for shells)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 small shallots, finely minced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 2 cups seafood stock or chicken stock
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon white miso paste
• 1/2 teaspoon white pepper
• Kosher salt, to taste
• 1 teaspoon truffle oil (plus more for drizzling)
• Zest of 1 lemon
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh parsley, chopped

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. In a large skillet or saucepan, heat olive oil and butter over medium heat. Add shallots and sauté for 2–3 minutes until softened. Add garlic and cook for 1 minute more.
3. Pour in white wine and simmer until mostly reduced, about 2–3 minutes. Stir in heavy cream, seafood or chicken stock, soy sauce, fish sauce, and white miso paste. Bring to a gentle simmer for 4–5 minutes.
4. Season with white pepper and salt to taste. Stir in truffle oil, lemon zest, half the chives, and half the parsley.
5. Add crabmeat to the sauce and cook gently for 1–2 minutes until just heated through.
6. Add cooked noodles to the pan and toss gently to coat in sauce.
7. Divide ramen and crab mixture among bowls. Top with remaining chives, parsley, and desired toppings.