FAST FOOD
Crab, cha siu and corn ramen

Crab, cha siu and corn ramen

Serves 4



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


1 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.
2 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.


RECIPE Sophia Young PHOTOGRAPHY Geoff Lung STYLING Sophia Young


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Indian-style prawn, turmeric and okra curry Indian-style prawn, turmeric and okra cu... Sri Lankan snapper curry with basmati rice and yoghurt Sri Lankan snapper curry with basmati ri...
Steamed flounder with shallot and chilli dressing Steamed flounder with shallot and chilli... Spiced rare tuna, avocado and pickled beetroot salad Spiced rare tuna, avocado and pickled be...
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next