Ribeye and Lobster Udon Noodle Soup Recipe

Have you been searching for a way to add traditional Japanese flair to your menu? How about a dish featuring thick udon noodles in a traditional broth with intensely marbled ribeye and succulent poached lobster? Get ready to explore the culinary possibilities with this delicious ribeye and lobster udon noodle soup recipe.

Why We Love This Ribeye and Lobster Recipe

Recreating 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.

Tools You’ll Need Before You Start

• 1 Small Mixing Bowl
• Whisk
• Sous Vide Immersion Cooker
• 1 Ziploc Bag
• 1 Large Cast-Iron Pan
• 1 Knife
• 1 Small Sauce Pan
• 1 Spoon
• 1 Medium Sauce Pot with Lid
• 1 Large Pot
• Meat Thermometer
• 4 Small Bowls

How to Make Ribeye and Lobster Udon Noodle Soup

Any perfectly aged steak from Omaha Steaks will complement the flavors in this recipe, but my favorite cut for this dish is the Omaha Steaks Private Reserve® Ribeyes. 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’t get any easier than using Omaha Steaks Cold Water Lobster Tails. 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.

1. Prepare the Steak Marinade

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 are ready to be marinated.

2. Steak It up a Notch

To cook the perfect ribeye for this dish, get started the night before by thawing your Omaha Steaks Private Reserve® Ribeyes in the refrigerator or with our convenient quick-thaw 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.

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.

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 for 1 hour at 160 degrees Fahrenheit, then pan-sear and rest them for 6 minutes before slicing.

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! 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.

3. Spice up Your Soup With Chili-Corn

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 sauté for about 2 minutes, until slightly browned, then turn off the heat and toss with citrusy cilantro.

4. Bring on the Noodles!

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!

5. It’s Time to Reel in the Garlic Lobster

Like the ribeyes, thaw your Omaha Steaks Cold Water Lobster Tails in the refrigerator overnight. Once thawed, remove the lobster tail meat from their shells and pat dry and clean with paper towels.

Bring a small saucepan to medium heat and add creamy unsalted butter, mild and tender minced garlic cloves, and clean-tasting kosher salt. Allow the butter to melt before reducing it to low heat, then add the lobster meat to the pan, continuously butter-basting for 5 minutes. Next, remove the lobster from the pan, slice it into 1/2″ medallions, and set off to the side until the end.

6. Get Brothy With It

It’s time to create the broth for the noodles! First, bring a large pot to medium-high heat and add olive and sesame oils. Next, add mild and sweet yellow onion, minced green onion, pungent garlic, spicy jalapeño, floral lemongrass, and warm ginger, and sauté for 45 seconds until fragrant and tender. Add savory miso and earthy gochujang pastes and sauté for an additional 30 seconds.

Then add beef stock and fish sauce and bring to a boil. Reduce to a simmer and cook for 18 minutes, then stir in baby bok choy and cook for an additional 2 to 3 minutes. Finish by stirring in chopped fresh cilantro, and lastly, season to taste with salt and pepper.

Now that all of your different components are ready, it’s time to combine them in one savory, mouthwatering bowl! First, place about 5 oz. of noodles in the center of the bowl and cover them with your prepared soup and vegetables, then line the perimeter of the bowl with sliced ribeye steak, poached lobster, a healthy sprig of cilantro, chopped green onion, chili corn, one soft-boiled egg, and 2 seaweed snacks. Then finish with a drizzle of chili oil for a spicy touch and get ready to taste next-level perfection.

Omaha Steaks Private Reserve Ribeyes 4 Pieces 12 oz Per Piece

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