Fresh crab and lemon ramen

Name: Fresh crab and lemon ramen
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: pinch of Japanese chilli (nanami togarashi) or dried chilli flakes; 1.75 litres/3 pints/7½ cups kombu dashi or vegetable stock; 400 g/14 oz fresh ramen noodles; 15 ml/1 tbsp mirin; 15 ml/1 tbsp sake; 30 ml/2 tbsp light soy sauce; 15 ml/1 tbsp rice vinegar; 300 g/101/2oz/scant 2 cups corn; about 400g/14 oz cooked fresh white crab; 10 cm/4 in piece of fresh root ginger, peeled and finely sliced; 1 lemon grass stalk, trimmed and flattened to bruise; large handful of beansprouts; about 6 radishes, finely sliced; 2–3 spring onions/scallions, green parts only, finely chopped; 30 ml/2 tbsp pickled bamboo shoots (menma); 4 lemon slices

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

Sweet crab tops a light and fragrant lemon grass broth in this fresh-tasting ramen dish. Golden nuggets of corn complement the crab and other flavours perfectly, as well as adding visual and textural interest – which is why corn features in so many different ramen dishes.

Ingredients

For the base

1.75 litres/3 pints/7½ cups kombu dashi or

Asia
Japan
Fish course
Pescatarian
Soup

Method

Put the stock in a large pan. Mix together the tare ingredients, add to the stock and bring to the boil. Reduce to a simmer, cook for 5–10 minutes, then taste and add more seasoning if necessary.
Put the noodles in a pan of boiling water and cook for 2–3 minutes or according to packet instructions, until cooked, then remove with a slotted spoon and divide them