Ingredients

The following ingredients have 4 Servings
  • 1 stick or 8 Tbsp of unsalted butter at room temperature
  • 1 Tbsp of white truffle oil
  • Salt to taste
  • 1 lb of fresh or dried ramen noodles
  • 2 quarts of dashi stock (please see notes)
  • 1 lb of cooked crab meat lumps
  • 1 lb of mussels
  • 2 stalks of green onions (finely chopped)
  • 1 Jalapeno pepper (thinly sliced)
  • 1/4 cup of Thai basil (coarsely chopped)
  • Small bunch of cilantro leaves
  • White truffle oil for drizzling
  • Lava eggs (optional-see notes)

Instruction

  • Prepare the truffle butter by whipping the room-temperature butter together with the oil and salt. Have a taste and add more salt if needed. Covered or store in the refrigerator. You can do this the day before if you like
  • Place about 1/4 cup of water in a large pot. Bring to a boil and then add in the mussels. Covered and let them come back to a boil and when steam starts to come out under the lid, you can uncover to see if the mussels are opened up, if they are, they are done and discard the ones that are not.
  • Prepare the dashi stock as directed (please see notes). Bring the dashi stock to a gentle simmer. Season with some salt to your taste, but not too much as the truffle butter is also seasoned with salt
  • Bring another pot of water to a boil and cook the ramen as instructed in the package. Make sure you don't overcook the noodle. Drain off the water but do not rinse the noodle with water