Crab, cha siu and corn ramen


  • Serves 4 people

  • Ramen
  • 10 gm dried cut wakame (seaweed), soaked in warm water for 5 minutes and drained
  • 8 Swiss brown mushrooms, trimmed, with a cross cut into each cap
  • 115 gm fresh baby corn
  • 270 gm ramen noodles (dried Japanese wheat noodles)
  • 100 gm cooked crabmeat, picked through
  • 250 gm cha siu (Chinese barbecued pork, available from Chinese barbecue shops), thinly sliced
  • 4 green onions, thinly sliced on the diagonal
  • Soup
  • 2 8 gm sachets instant dashi powder
  • ¼ cup cooking sake (Japanese rice wine)
  • 1/3 cup shoyu (Japanese soy sauce
  • 2 tsp caster sugar
01   For soup, place all ingredients and 2 litres water in a large saucepan and bring to the boil over medium heat. Add wakame, mushrooms and corn and keep at a gentle simmer.
02   Meanwhile, cook noodles in boiling water for 4 minutes or until al dente, drain and divide among bowls, top with crabmeat, cha siu and green onions, then ladle soup mixture over and serve immediately.
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