Noodles with a Rich Crab Sauce

Kani nyumen


Preparation info

  • Difficulty


  • serves


Appears in

Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About


  • 80 g upper white crabmeat (Pacific snow crab)
  • Some kani miso (reproductive glands of the crab)
  • 200 g of somen (thin wheat noodles), cooked
  • 10 g mibuna (a Japanese salad leaf)
  • Some yuzu (Japanese citron) peel, finely diced
  • 400 ml ichiban dashi
  • 200 ml crab soup (see below*)
  • 20 - 25 ml light soy sauce
  • 3 g salt
  • 5 g kuzu powder dissolved in 10 ml water

*Crab soup

  • 1 whole crab leftovers
  • 10 g kombu
  • 2 L water

    <A> - For the mibuna

  • 180 ml ichiban dashi
  • 5 ml light soy sauce
  • 1 g salt


Place all the ingredients in a pan and simmer for about one hour, skimming as required, then strain.

  1. Pluck off the mibuna leaves, blanch, then cut into 1.5 cm long pieces then soak in <A>.
  2. Add the dashi to the crab soup, mix in the strained kani miso, season with salt and soy sauce, then add the dissolved kuzu to thicken.
  3. After dipping the cooked noodles into (2) for a second, remove and place into serving dishes. Pour on the mixture from (2), then add the mibuna, crab meat and yuzu.