Name: Crab, cha siu and corn ramen
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

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.

Styling by Sophia Young