Kelp Noodle Bar: Dungeness Crab with Trout Roe and Almond-Coconut Soup with Vegan XO

Tender Kelp Noodles

Softening and thoroughly rinsing the kelp noodles gives them a supple texture that works in both a lightly dressed crab bowl and a creamy broth.

Ingredients

• 36 oz kelp noodles, drained
• 2 tbsp lemon juice
• 2 tsp baking soda
• as needed warm water

Instructions

1. Rinse the kelp noodles and cut exceptionally long strands once or twice with kitchen scissors.
2. Place in a large bowl with warm water to cover. Add the lemon juice and baking soda, leaving room for the mixture to foam, and gently separate the strands.
3. Check after 5 minutes, then every few minutes, until the noodles bend easily and no longer have a pronounced crunchy snap, usually 5–15 minutes.
4. Drain and rinse very thoroughly under fresh water. Drain well and divide equally between the crab noodles and the soup.

Notes

• Some kelp noodles are already tender; follow the package guidance and shorten or omit the softening treatment as needed.
• Do not leave softened noodles soaking indefinitely; they can become too soft.

Dungeness Crab Noodles with Trout Roe

A light ginger-citrus dressing lets sweet winter crab remain the focus. Trout roe adds briny pops without weighing down the fine noodles.

Ingredients

• 12 oz cooked, picked Dungeness crab meat
• 1 tbsp avocado oil
• 2 tsp finely grated fresh ginger
• 2 tbsp water
• 2 tsp gluten-free tamari, plus more to taste
• 1 tbsp fresh lemon juice
• 1 tsp toasted sesame oil
• 1/2 batch prepared Tender Kelp Noodles
• 1/2 cup cilantro leaves and tender stems
• 2 oz trout roe, kept refrigerated until serving

Instructions

1. Pick through the crab carefully for shell fragments, keeping larger pieces intact.
2. Heat the avocado oil in a wide skillet over medium-low heat. Add the ginger and stir for 30 seconds, just until fragrant; do not brown.
3. Add the water, tamari, and prepared noodles. Toss for 1–2 minutes until hot, adding a splash of water if the pan dries out.
4. Fold in the crab, cover, and warm gently. If using refrigerated leftovers, bring the crab to 165°F, then remove from the heat promptly to avoid drying it out.
5. Fold in the lemon juice, sesame oil, and half the cilantro. Taste before adding any extra tamari, since the roe will contribute salt.
6. Divide among four small bowls and finish with the remaining cilantro and trout roe immediately before serving.

Notes

• Use leftover cooked crab only if it was refrigerated promptly and is still within 3–4 days of its original cooking date.
• Keep this dish lightly dressed rather than soupy; the noodles should glisten without sitting in a pool of liquid.

Almond Butter–Coconut Noodle Soup with Vegan XO

Almond butter gives the coconut broth body and a rounded, toasted richness. Lime balances the fat, while a concentrated XO topping adds contrast rather than disappearing into the pot.

Ingredients

• 1 tbsp avocado oil
• 3 scallions, thinly sliced, whites and greens separated
• 1 tbsp finely grated fresh ginger
• 2 cloves garlic, finely grated
• 4 cups unsalted vegetable broth
• 13.5 oz full-fat unsweetened coconut milk
• 1/3 cup smooth unsweetened almond butter
• 1 tbsp gluten-free tamari, plus more to taste
• 1–2 tbsp fresh lime juice
• 1/2 batch prepared Tender Kelp Noodles
• 1/2 cup cilantro leaves and tender stems
• 4 tsp Noma Projects vegan XO sauce

Instructions

1. Heat the avocado oil in a saucepan over medium heat. Add the scallion whites, ginger, and garlic; cook for 1–2 minutes until fragrant but not browned.
2. Add the vegetable broth and coconut milk. Bring to a gentle simmer.
3. Whisk the almond butter with a ladleful of hot broth in a small bowl until smooth, then whisk it back into the saucepan. Add the tamari and simmer gently for 5 minutes.
4. Add the prepared kelp noodles and heat for 2–3 minutes. Avoid a hard boil.
5. Remove from the heat and stir in 1 tablespoon lime juice. Taste and add more lime or tamari as needed, allowing for the salty XO topping.
6. Divide among four bowls. Finish each with scallion greens, cilantro, and 1 teaspoon vegan XO, leaving the XO as a distinct mound to stir in at the table.

Notes

• If the broth becomes too thick, loosen it with hot water or additional broth. It should pour easily while lightly coating the noodles.
• Stir the almond butter thoroughly in its jar before measuring to prevent an oily or grainy broth.

Overall Timing / Workflow

The soup can wait briefly while the crab is finished, keeping the seafood tender and the roe cool.

Instructions

1. 0:00 — Rinse and soften the kelp noodles. Pick through the crab, prepare the aromatics, and wash and dry the cilantro.
2. 0:10 — Start the almond-coconut broth. Rinse and drain the softened noodles thoroughly, then divide them equally.
3. 0:20 — Finish seasoning the soup and keep it over very low heat. Warm the crab noodles in a separate skillet.
4. 0:25 — Add the soup noodles and heat through. Finish the crab noodles with lemon and sesame oil.
5. 0:30 — Portion both dishes, add the cold roe and XO toppings, and serve immediately.

Plating

Separate bowls preserve the contrast between delicate crab noodles and rich, savory soup.

Instructions

1. Serve each person a small shallow bowl of crab noodles and a deeper bowl of almond-coconut noodle soup.
2. Mound the crab noodles loosely, leaving visible crab pieces. Scatter cilantro across the top and spoon the trout roe along the center.
3. Ladle the soup around its noodles, scatter generously with cilantro and scallion greens, and place the dark XO in the center.

Leftover Path

Keeping cold toppings separate protects their texture, and gentle reheating prevents the coconut broth from reducing excessively.

Instructions

1. Refrigerate leftovers in shallow, covered containers within 2 hours. Keep unused roe, cilantro, and XO separate.
2. Refrigerate soup for up to 3–4 days. Reheat only the portion needed to 165°F over gentle heat, adding water or broth to restore its consistency.
3. For the crab noodles, count storage time from the crab's original cooking date, not from this meal. Use within that original 3–4-day window and avoid repeated reheating.
4. Follow the roe package's opened-storage guidance and add it only after reheating.